AUNT SARAH'S CHEESE CAKE


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 3/4 cup of sugar,
1-1/4 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 3-3/4 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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