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Cheese Cake…Cottage Cheese

Cheese Cake…Cottage Cheese
By Bonnie Hensley Lockhart on Saturday, November 23, 2013 at 2:19pm
Prepare the following for one cheese cake, to be baked in a pie-tin lined with pastry crust:

? One heaping cup of rich, creamy “smier kase,” or cottage cheese, was placed in a bowl, finely mashed with a spoon until free from lumps.
? Then mixed smooth with 2 tablespoonfuls of sweet milk, 1 tablespoonful of softened butter was added, a pinch of salt, about ? cup of sugar, 1? table spoonfuls of flour (measure with an ordinary silver tablespoon).
? One large egg was beaten into the mixture when it was smooth and creamy, 1 cup of milk was added.
? After adding all the different ingredients the mixture should measure about 3? cups and should be very thin.
? Pour the mixture into a pastry-lined pie-tin. This is one of the most delicious pies imaginable, if directions given are closely followed.
? Bake in a moderately hot oven until cheese custard is “set” and nicely browned on top, then allow the oven door to remain open about five minutes before removing the “pie,” as I should call it, but Bucks County farmers’ wives, when speaking of them, invariably say “cheese cakes.” Should the housewife possess “smier kase,” not rich and creamy, use instead of the one tablespoonful of sweet milk, one tablespoonful of sweet cream.

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