Evening star., 1951-03-29
CERAMICS CLASSES


| In answer to those who inquired
about a ceramics course. A very
Igood course is being given at
Leland Junior High School in
|Chevy Chase. Maryland troom
and 81 on Tuesday evenings from
II to 10 under adult education. 1t
lis for beginners on the putter
wheel and those with some train
ling in other phases Of ceramics,
1--WE are making our own glazes but
1.-THE pieces must be fired in your
Iown kiln or that of a friend.
The next class will be April
I3 which will probably close
registration.
PLASTIC MENDING KIT?
From C.. C. H., BetheSda.)
To Mrs. v. w. S., Bethesda. I've
been searching unsuccessfully at
department stores for the plastic
Intending kit mentioned on March
Is. Please contact me through the
RICH and tell me where you Sc
cured yours. It will be greatly
appreciated as I need to repair a
plastic air mattress for summer
camping.
CHEESE CAKE RECIPES.
From Mrs. M. w., Detroit, MichJ
have read the RICH for several
months now with the greatest in
terest and enjoyment. am in
closing three different recipes for
cheese cake made with cottage
cheese for Mrs. w. D. R.. Arling-
ton, as requested. Cheese cake
dessert: One cup Zweiback crumbs,
2 tablespoons sugar. 3 tablespoons
melted butter, "a teaspoon CHINA
mon, 2 envelopes plain gelatin, 12
cup milk, l cup sugar. 2K2 table
spoons cornstarch. u teaspoon
salt, / cup milk, eggs. separated;
2 to 4 teaspoons lemon juice, 2
teaspoons grated lemon rind. 3
cups cottage cheese, / cup sour
cream.
Method: One: Combine the
first 4 ingredients. Pack all but
about 2 tablespoons in bottom
and % up the sides of well
creased 9 inch spring apart pan
Chill until set. Two: Soak gel
attn in the y cup milk. Three:
Blend the sugar, cornstarch and
salt in the top of a double boiler
Four: Add the l cup milk grad
ually, mixing well. Cook over hot
water until slightly thickened
stirring constantly. Five: Beat
egg yolks slightly and add some
of the hot mixture. blending well
Six: Return to double boiler
and cook for about 2 minutes
continuing to stir. Remove from
heat. Seven: Add softened gela-
tin, stirring to dissolve. Add lemon
Juice and rind. Cool slightly
Eight: While mixture is cooling
sieve cottage cheese and blend
with sour cream. Nine: Beat egg
whites until stiff. Ten: Blend
gelatin mixture with cottage cheese
and fold in egg whites. Eleven
Pour into crumb- lined pan and
sprinkle with remaining crumbs
Twelve: Chill until set. Serve
cold. Yields 10 to II servings
Cheese cake: Roll to fine
crumbs. One package, 6 ounces
zweiback. Stir in one half cup
sugar, u cup butter or margarine
Reserve Y cup of the cr4mt
mixture and pack the rest into
the bottom and sides Of a CREASED
10 inch spring form pan. Press
through fine sieve. Three cups
cottage cheese. Combine foul
slightly beaten eggs, l cup sugar
Beat until light. Add "a cur
cream. u teaspoon salt, 4 table.
spoons flour, 2 tablespoons lemon
Juice. ~ teaspoons grated lemon
rind. Add cottage cheese and
mix we'll. Turn into crumb lined
pan. Sprinkle with reserved
crumb mixture. Bake in moder-
ate oven, 325 degrees for one
hour. Turn off heat and leave
cake in oven for one hour. Re-
move from oven and cool. Makes
10 servings.
Cottage cheese cake: One hall
6 ounce package zweiback crumbs
or graham cracker crumbs, y
cup butter, melted, 2 eggs. q
cup sugar. 3 tablespoons flour
| l teaspoon salt, "a cup cream
| /. tablespoon lemon juice. Ia
cups cottage cheese.
One: Roll zweiback or graham
crackers into very fine crumbs
Mix with butter and "a cup sugar
Two: Pack all but "a cup o1
this mixture on bottom and side!
of we'll buttered 6 inch spring
pan or 8 inch pie pan. Three
Whip eggs until thick and com.
bine with remaining sugar. -Four
Add flour, salt, cream lemon juice
and rind with the cheese. Mil
lightly but thoroughly and poul
into pan. Sprinkle the top with
remaining crumbs. Five: Bake
at 300 degrees about one hour o.
until set Cool before serving
Makes six servings.
X X X X
ECONOMY HINT.
Iron, Mrs. r. P. w., Washington