Detroit evening times., 1943-05-16

TL LKA
may be a raised yeast batter or
sponge to which the cottage
cheese is added as filling or
accessory. The notable blini of
Russian cookery are pancakes
made from buckwhcat flour after
a raised dough method the fill.
ing, cottage cheese.
Blintzes are, in the writer's
opinion, the most typical as well
as the most delicious example Of
this main.cottagc-cheese use, a
fine. rich pancake batter IS
baked; a filling made OF sweet
ened cottage cheese; the pancake
is rolled around the filling and
its ends tucked under as with the
blanket on a wcll-made bed; then
the whole roll is either gently
sauteed in butter in a top-range
skillet method, or the rolls are
placed in a creased shallow bak-
ing pan. and baked deeper brown
for 20 minutes.
Served with n topping of solid
sour cream, blintzcs become an
epicurc dish, a filling and salts
tying dish and a mcalln-one Of
utmost economy. The writer
at least once each week eats
blintzes in a vegetarian restau-
rant specializing in such Baltic
delicacies. And they are not diff.
fiCult 20 make at home.
Variations use dumping
type OF dough. the same filling of
cottage cheese, and drop the lit
tie filled balls or dumplings into
boiling water, or gently saute
them in butter in a skillet
either method is excellent.
A POLISH recipe calls for the
u cottage cheese to be sweet
ened, stuffed with currants or
huckleberries, seasoned with a
dash of cinnamon and held to-
Gether with a binding Of beaten
egg. This filling is placed by the
spoonful in the center of simple
noodle dough which has been
rolled thin and cut into Pinch
squares. Each square is folded
over in half, like a threc-corncred
hat, pinched at the edges TO keep
in the filling, and then steamed
like a small dumping. Come
burberry or huckleberry time,
let some more of us American
home-makers try this delicacy
A frequent complaint Of those
who are following a more eX-
tcnsivclv vegetarian diet for the
first time is that vegetables
don't hold you Here is where
cottage cheese may move down.
ward in the menu and assume
the functions Of a dessert. a
sweet-tooth satisfying morsel, or
a "quickie" dessert which brings
more heft into the strictly vege-
tartan menu
Thus, suppose the previous
main dish were composed Of
vegetables; then feature cottage
cheese by blending honey, raisins
or nuts or all three into cup Of
the cheese. pack an glass dish
and chill in the refrigerator. To
serve, unmold. serve in rings or
portions and pass with small
crackers or waters
Stewed primes or stewed figs
both unrationcd, may be cut into
bits and blended with cottage
cheese swcctcncd as you prefer.
Mold in small balls or pack 20
chill as above, and serve OR,
when strawberries are in season.
mash a fcw, add TO cottage
cheese, with corn syrup or honey.
and shape as YOU like. Unmold,
and top with fresh berries and
sweet cream if it is permitted on
your budget
Boost your protein ration with
cottage cheysc-all the milk with
only The water left out! Light
and ideal for Summer service, il
VIII also save you cooking fuss
and fuel when starred in main
dish roles.
Baked Cheese.Stuffed Onions
Peel - medium onions and boil
in salpd water until softcncd
remove ccn,crs. and chop coarse
ly Combine with cup cottae,
cheese. .. cup beaten peanut but
tor cup soft bread crumbs
and dash Of salt and pepper. Fill
mixture mo onion shells and
place ia shallow baking dish