Evening star., 1944-01-24
POTATO PUDDING:
COTTAGE CHEESE.


fThanks to Mrs. d. S., Arlington. :,
Peel and CRATE large potatoes
drain of most Of the liquid. Add tn.
following ingredients: 3 eggs, beaten
u cup cracker meal, l teaspoon
grated onion, l teaspoon baking
powder, l teaspoon salt, u cur
shortening, dash of pepper. CHECKER
fat is the traditional shortening
and it adds flavor and saves points
but any good vegetable shortenins
serves very we'll.
MIX, pour into a creased, heated
baking dish and bake in hot over
(400 degrees) for an hour, or until 6
brown crust has formed on top. o.
you may prefer to bake it in little
individual baking dishes to get more
crust for every one. Serve hot. Both
these recipes can have a mashed
potato substituted for one of the raw
potatoes. This gives a fluf1ier tex
ture, but We prefer the origina.
recipe.
And for Mrs. R. E. S., who wants
to know how to make cottage cheese
Use skim milk or pour the cream of
whole milk and use separately. Sour
the milk by placing it in a warm
part Of the kitchen for about 2 days
When freshly soured Git won't make
good cheese if it stands too long,
pour into pan and heat slowly un.
TIL the curd sinks to the bottom
Pour of the liquid and place the
curd in a cheesecloth square. Tie
the ends and hang up for about
hours, until dry. Then break up the
cheese with a fork, mix with season.
ing and sweet or sour cream, as de-
sired.
(Thanks to Col. O. E. D., Arlington.
Reference to the request of Mrs
r. E. S. for making cottage cheese
a mans experience in creating this
delectable non-necessity follows:
A simple start was made by asking
the good lady for a quart of milk
and pan. 1t was discovered that
starting enthusiasm and stubborn
patience will not produce the cot
tage cheese. Not in the kitchen with
the good ladys eyebrows elevated.
The second phase moved forward
with push from the kitchen by
gentle but effective methods un-
known to man, and operations were
continued in the basement. Such
basic things as wooden buckets,
spoons, crooks, paddles, junket tab
lets and Tactic acid finally resulted
in whey. Whey is related to the
cottage cheese on the poor side.
1t was discovered that time, quanti-
ties, methods and temperature of
starter, milk, junket tablets and
Tactic acid, may either be constant
or varied because one always ends
with whey; each batch different in
taste, odor and bulk. One must
proceed to the primary source, a
placid COW, for pure cottage cheese.
Just milk the COW and wait.
The third phase started by re-
turning to kitchen and seeking con-
trolled temperature storage for
whey. Seemingly a refrigerator has
a limited number of shelves and
whey, be it sweet, fragrant and
dense, lacks space priority. Have
your readers any concordant sug-
gestions on where to store whey?
(Thanks to Mrs. G. A. ~,
Washington
In response to readers inquiry
on how to make cottage cheese, I
submit the method used for many
years by my mother:
First of all, it is necessary to
have sour milk that has stood until
1t is firm clabber. This is preferably
unpasteurized milk; I do not know
whether pasteurized milk will make
such good clabber The clabber
should be placed over low fire and
heated until curd and whey separate.
When the whole has become just so
hot that one can bear a fingertip
in the whey, remove from fire Pour
into large cheesecloth straining
bag and hang up to drip. do not
squeeze the bag to remove the whey)
Allow to drip from 2 to 4 hours.
Then squeeze bag gently to remove
remaining whey; put cheese in a
dish crumble with the hands until
quite fine, and season with salt,
pepper and cream or such other
seasonings as are desired. This
should make a fine, rather firm
cheese. If a softer product is pre-
ferred, remove from fire a little
sooner.
Cheese can be made from butter
milk, but the product is not quite
SO good. About l gallon of clabber
is required to make pint of cottage
cheese
Editors note Our thanks
also to Mrs. w. E. M, Oron Hill:
Mrs. R. A. B. and Mrs. H. A. H.,
Alexandria, and Mrs. M. McC.,
Washington, for submitting SINH
lar recipeS.)
RECIPES WANTED?
REQUESTED by Mrs. c. H.,
WaShington)
= lo Gel