The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1918-04-25
Here is how to make some of tt
new cottage cheese dishes:
SOME GOOD RECIPES

/ Here is how to make some of the
new cottage cheese dishes:
SOME GOOD RECIPES
Cottage Cheese sausage-one cup
cottage cheese, one cup dry bread
crumbs, or i cup cold cooked rice and
| " cup bread crumbs. 4 cup peanut
butter, Il cup chopped peanut meats.
u teaspoon powdered sage, Y teaspoon
thyme. / teaspoon salt, Il teaspoon
pepper, 4 teaspoon soda or more, L
| tablespoon chopped onion
| Mix all ingredients thoroughly with
(; bread crumbs Blend peanut butter
and onion with the cheese, and mix
them with the bread crumbs, form
| into flat cakes, dust with bread
crumbs or cornmeal, and fry deli
cate brown in a little fat in hot
| frying pan.
| Cottage Cheese Tart-One and one-third
cups of cottage cheese, whites of two
! eggs beaten stiff. one-third cup of heavy
cream, whipped one-third cup sugar,
two teaspoons lemon juice. few gratings
| of lemon rind, two to three tablespoons
| sweet milk.
| Soften the cheese with the milk Add
part of the whipped cream, and the flaw
orng. which should be very delicate.
Fold in last the beaten egg whites. Heap
lightly into ready cooked. delicately
Drowned pastry cases, made by baking
| pie crust in muffin tins or on the bot
tom of inverted pie tine. Garnish the
| top of the tart with the rest of the
whipped cream, and with fresh or canned
| fruit as desired. This makes a large one
! crust pie or tart
4 Conservation Crust-( For two pies)
| third cup corn meal corn flour or
| other substitute; three-fourths cup wheat
a L..
| teaspoon baking powder. three table,
spoons shortening. cold water to mix
| (about one-half cup).
| Sift together the dry ingredients, put
in the shortening, blending it thorough
ly with the dry materials. Mix with very
| cold water to a rather stiff dough. Roll
as thin can be handled Line two
pie tins and use the trimmings to cross
bar the tops if desired. This crust
may be baked before the pie. IL the ma
ture of the filling makes it desirable.
/ Cottage Cheese Salad-Cottage cheese
lends itself especially well to salads.
If enough is used, the salad may serve
as the main dish of the meal. French,
mayonnaise and boiled dressing all go
well with cheese salad. The cheese may
| be formed into balls or slices, it may be
nodded in tiny cups, or passed through a
pastry tube.
Variations: Foods that combine well
with cottage cheese in salads are crisp
fresh vegetables cooked or canned vege-
tables; fresh. dried, canned or preserved
fruits; nuts; olives; rice; potatoes. With
the two last. some highly favored and
bright colored garnish, like pmento or
green peppers, should be used, and cell
cry, cucumbers, green peppers crisp let
tuce or cabbage should be used to add
succulence.
Cottage Cheese and Peanut Butter Soup
Three cups milk, two tablespoons flour,
three tablespoons peanut butter, few
drops onion juice, bit OF bay leaf and
ground sage, one tablespoon butter one
cup cottage cheese, one-fourth teaspoon
of soda or more, cayenne pepper, one
teaspoon salt.
Heat the milk with the bay leaf, salt,
pepper, and onion juice in double boiler.
Soften the butter, and blend with it the
flour. Pour hot milk gradually on this
paste and beat until smooth. Bring to
a boil and cook over hot water for 1(
minutes, then cool slightly. Blend cot
taEe cheese. soda and peanut butter,
| softening with a little of the warm
sauce to a smooth thick cream. Add the
cream to the sauce and reheat carefully.
Avoid boiling the sauce. for this will
,toughen the cheese. Serve with croutons