The Washington times., 1937-01-23

The method of baking follows
the rules for all types Of cheese.
The temperature must be kept
uniform and at $50 degrees or
under. A high temperature causes
the cheese to become tough.
The original cheese cake was
made with cottage cheese and
baked in a pastry shell. Recipes
for this type are included as we'll
as a modern version Of the cheese
cake made light and spongy with
gelatin.
This tasty cheese cake should
be baked in a deep cake tin. The
type used for a sponge cake or
angel food is satisfactory.
CHEESE CAKE
51a cakes of cream cheese
/ cup of sugar
2 tablespoons of flour
4 eggs
/ cup of heavy cream
/ teaspoon Of vanilla
Few grains of salt
Beat the cream until fluffy. Sift
the sugar, flour and salt. Add
to the whipped cream. Add the
well-beaten egg yolkS and vanilla.
Fold in the stiffly beaten egg
whites.
Make the crumb crust by roll
ing fine with a rolling pin the
zwieback or toast. Add to one
cup of the crushed crumbs, two
tablespoons of melted butter and
two tablespoons of sugar: Press
the crumbs evenly on the sides
and bottom of the pan, then add
the cake filling and bake in a
moderate oven $50 degrees until
the center Of the cake is firm.
OLD-FASHIONED CHEESE
CAKE
2 cups cottage cheese
8 eggs
l cup granulated sugar
Grated rind Of one lemon
/ tablespoon corn starch
3 tablespoons butter
Cream the butter and sugar,
add the eggs well beaten. Blend
the corn starch and lemon rind
with the cottage cheese, add to
the butter mixture. Pour into a
large pie pan lined with a baked
pastry shell. Bake in oven for 80
to 35 minutes. Set the tempera-
ture of the oven at 375 degrees.
MODERN CHEESE CAKE
2 cups cottage cheese
u cup water
2 tablespoons granulated gelatine
8 eggs
12 cup sugar
3 tablespoons lemon juice
Grated rind of one lemon
u teaspoon salt
/ teaspoon vanilla
! cup whipping cream
2 cups corn flakes or zwieback
crushed
u cup butter
! tablespoon cinnamon
Crush the zwieback and add to
it the cinnamon, sugar, and
melted butter. Place half Of this
mixture in the bottom Of the pud.
ding mold. Separate the whites
and yolks Of the eggs, beat the
eggs slightly, combine with sugar
and u cup water. Cook in top
part Of double boiler for four min.
utes. Add the gelatine which is
soaked in u cup Of water. Blend
with the cottage cheese mixture,
add lemon juice, rind, salt and
vanilla. Fold in the stiffly beaten
egg whites and the whipped cream,
top with the crumb mixture. This
amount serves IL.
CHEDDAR CHEESE PIE
u cup grated Cheddar cheese
2 eggs
/ cup water
4 tablespoons flour
l cup sugar
/ lemon rind and juice
Few grains salt
Mix the sugar and flour together.
Add the water, and mix until
smooth. Cook over the hot water
until thick, stirring constantly.
Add lemon juice and rind, beaten
egg yolk and cheese. Pour into
a baked pastry shell, cover with
meringue, and brown in oven.
COTTAGE CHEESE PIE
with RaisinS)
1R cups Of cottage cheese
4 tablespoons of melted butter.
u cup Of sugar
/ tablespoon Of flour
Grated rind of one lemon
2 egg yolks
y cup Of raisins
u cup Of chopped nuts
Salt
Melt the butter and blend with
cottage cheese. All sugar, flour,
and the grated rind of the lemon.
Add the unbeaten egg yolkS,
raiSins and chopped nuts. Mix
thoroughly and pour into an un-
baked pie shell. Bake at 400 de
grees for 10 minutes, then reduce
the temperature to $50 degrees
and continue baking until the
filling is firm. This takes about
30 minutes.
linen-Like ALPACA