Breads
Reading edition
Cottage Pancakes
1 cup sifted flour 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon sugar 2 egg yolks, slightly beaten 1 cup milk 2 tablespoons melted butter 2 egg whites, stiffly beaten
Sift flour once, measure, add baking powder, salt and sugar, and sift again. Combine egg yolks and milk. Add gradually to flour mixture, beating only until smooth. Add shortening. Fold in egg whites. Bake on hot greased griddle. Spread with creamy cottage cheese, topped with strawberry preserves.
Filled Cheese Rolls
1 cake fresh yeast ¼ cup lukewarm water ¾ cup milk 2 tablespoons butter ¼ cup sugar 1 teaspoon salt 1 egg, beaten 3 cups sifted all-purpose flour
FILLING
1 cup cottage cheese ½ cup peanut butter, crunch style
Soften yeast in lukewarm water. Heat milk to boiling point; remove from heat and add butter, sugar, and salt. Cool to lukewarm; add yeast and egg. Stir in flour, making a soft dough. Knead until satiny; place in a bowl and cover with a damp cloth. Allow to rise until doubled in size, about 1 to 1½ hours. Punch dough down and let it rest 10 minutes before rolling out ¼ inch thick. Spread with filling; roll it up as for jelly roll, and cut off 1-inch slices. Place cut side down on greased baking sheet 1 inch apart. Cover, let rise until light. Bake in hot oven (400° F.) 15 to 20 minutes.
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Cottage Cheese Blintzes
BATTER
2 eggs 1 cup water Dash of salt 4 tablespoons flour
Beat two eggs. Add water and salt. Pour into flour slowly, stirring vigorously to obtain a smooth, thin batter. Pour about one tablespoon of batter into a small slightly greased frying pan, spreading very thin over the entire bottom. Cook over low heat on one side only, until it will hold its shape, but does not brown. Turn out on cloth or paper and repeat with the rest of the batter.
FILLING
1 egg 1½ cups cottage cheese 1 tablespoon melted butter ¼ teaspoon salt 1 teaspoon sugar ¼ teaspoon cinnamon ¼ cup raisins (if desired)
Beat egg well. Add cottage cheese, melted butter, and seasoning. If desired, ¼ cup raisins. Place 1 heaping tablespoon of the cheese mixture on each blintze. Fold the edges over the filling and press in well. Cook in butter until brown on both sides. Serve with sour cream.
Cottage Cheese Crisps
1 cup sifted all-purpose flour ¼ teaspoon salt ½ teaspoon baking powder ⅓ cup butter or substitute 1 tablespoon milk ½ cup cottage cheese Paprika ½ teaspoon celery seed (optional)
Sift together flour, salt, and baking powder. Cut in butter. Add milk to cottage cheese, then stir into flour mixture. Round dough upon floured board and roll it to ⅛-inch thickness. Cut into ½-inch strips. Place strips on baking sheet and brush with milk; sprinkle with paprika and celery seed. Bake in hot oven (425° F.) 10 to 12 minutes until lightly browned.
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