Raisin-Cottage Cheese Pie
1 pound cottage cheese
⅓ cup sugar
¼ cup milk
3 eggs, beaten
½ teaspoon salt
½ cup chopped raisins or dates
Rind and juice of 1 lemon
1 teaspoon melted butter
½ recipe pastry
Press cheese through a fine sieve. Add next 7 ingredients and stir until well mixed. Line a deep pie pan with pastry and bake in hot oven (450° F.) until crust is very light brown. Fill with cheese mixture and continue baking in moderate oven (350° F.) until filling is firm, 15 to 20 minutes. Makes 1 (9-inch) pie.
Melody Pie
LEMON PASTRY SHELL
1 cup sifted flour
¼ teaspoon salt
¼ cup shortening
½ teaspoon grated lemon rind
1½ tablespoons lemon juice
1 tablespoon ice water
2 teaspoons beaten egg yolk
Sift together flour and salt. Cut in shortening and lemon rind. Beat together lemon juice, water and egg yolk. Stir lightly into flour mixture. Form into ball; wrap in waxed paper and chill. Roll out dough and line 9-inch pie plate. Prick well; bake 10 to 15 minutes in moderately hot oven (425° F.).
FILLING
Line shell with 1 pint creamed cottage cheese, mixed with 1 tablespoon grated lemon rind. Fill with 1 No. 2½ can fruit cocktail, chilled and drained. Garnish with mint. Serves 8.
Buttermilk Pie
2 eggs
½ cup melted butter
2 tablespoons flour
1 cup sugar
2 teaspoons vanilla
2 teaspoons lemon juice, or 1 teaspoon grated lemon rind
1½ cups buttermilk
½ pound cottage cheese
Pastry
Beat egg yolks slightly; add butter, and beat until thoroughly blended. Beat in flour, ½ cup sugar, vanilla, lemon juice, buttermilk, and cottage cheese that has been pressed through a sieve. Beat egg whites, add ½ cup sugar gradually, and beat until stiff; fold into mixture. Pour into 9-inch pie pan lined with pastry; bake in a hot oven (450° F.) for 15 minutes, then lower temperature to slow (300° F.) and continue baking 40 minutes, or until set. Chill before serving. Note: there’s an abundance of filling here so you should roll out the pastry until the circle is about 4 inches larger than the top diameter of the pie plate. Fit the pastry into the pan, then trim with shears, leaving a 1½ inch overhanging border. Fold this border up and make an upright double-fold rim; flute with fingers.
Cheese Bowl
¾ cup sieved cottage cheese
¼ pound Roquefort cheese, sieved
1 tablespoon sour cream
Few drops Worcestershire Sauce
Crackers
Fruit
Mix cottage cheese, Roquefort cheese and sour cream just enough to blend. Add Worcestershire sauce to taste. Serve in bowl. Six servings. Mellow cheese served with tart fruit and crackers makes an elegant dessert.
For additional copies of this booklet mail 15c coin or stamps to
MILK INDUSTRY FOUNDATION
1625 Eye Street
Washington 6, D. C.
