Cottage Cheese

Ingredients

• Pour boiling water on the thick milk
• add salt to taste
• add cream to taste

Method

1. 1

   Pour boiling water on thick milk, stir until it separates, let settle, and pour off excess water.

2. 2

   Work curd fine and add salt and cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new home cook book (1896), page 68. The excerpt below is the record exactly as published.

and salt to taste. Method : Dry the roe previously well boiled ; mince the fish fine and season ; wash up the roe with the butter and the yolks of ^he boiled eggs ; cut the white into thin rinp;s ; put a layer of mashed potatoes at the bottom of a deep buttered dish ; then alternate layers of fish ; drawn butter with the rings of the whites embedded in this roe ; more potato at top ; cover and set in the oven until it smokes and bubbles ; brown by removinpr the cover a few minutes. Send to table in the baking dish, and pass pickles with it. LAPLANDEES FOR BEEAKFAST. Mrs. A. L: Chetlain. Three eggs, three cups of flour, three cups of sweet milk, one teaspoon of melted butter, and a little salt; beat well together, then bake in iion moulds. BREAKFAST GEMS. Mrs. Brown. One cup sweet milk, one and a half cups flour, one egg, one teaspoon salt, one teaspoon baking powder ; beaten together five minutes ; bake in /lof gem pans, in a hot oven about fifteen minutes. VALUABLE EEOIPES. 165 BEEAKFAST BUNS. Mrs. J. W. Preston. Two cups of flour, three-fourths cup of corn meal, three-fourths cup of butter, one-half cup of sugar, two eggs beaten, one cup of milk, three teaspoons baking powder; bake in hot oven twenty minutes. QUICK SALLY LUNN. One cup of sugar, one-half a cup of butter; stir well together, and then add one or two eggs ; put in one good pint of sweet milk, and with sufficient flour to make a batter about as stiff as cake ; put in three teaspoons of baking powder; bake and eat hot with butter, for tea or breakfast. BREAKFAST CAKE. Mrs. C. Bradley. One pint of flour, three tablespoons of butter, three tablespoons of sugar, one egg, one cup sweet milk, one teaspoon cream tartar, one-half teaspoon soda; to be eaten with butter. EYE CAKES FOE TEA. Harriet N. Jenks. Two teacups of rye flour, one of wheat flour, one of sour milk, one teaspoon of soda, put in the sour milk, and while foaming stir it in the flour and rye, with one-half teaspoon of salt, one-half teacup of molasses ; make it stiff and turn it into a buttered pan ; spread it smooth with a spoon dipped in hot water; bake one-half hour. 166 THE HOME COOK BOOK. EYE GEIDDLE CAKES. Stir into sour milk sufficient rye flour to make a batter for griddle cakes ; add salt and a little soda, and bake on a hot griddle. These are very simple, but very nice. JOLLY BOYS. Jeannie Brayton. One quart corn meal ; scald and cool ; one pint of flour, two eggs, one teaspoon soda, two of cream tartar, a little milk, salt ; make as thick as pancakes, and fry in hot lard. Nice for breakfast. GEAHAM BEEAXFAST CAKES. Mrs. A. M. Gibbs. Two cups of Graham flour, one cup of wheat flour, two eggs well beaten ; mix with sweet milk, to make a very thin batter ; bake in gem irons ; have the irons hot, then set them on the upper grate in the oven ; will bake in fifteen minutes. TEA CAKE. Mrs. H. P. Stowell One egg, one cup sugar, one cup sweet milk, piece of butter size of an egg, one teaspoon cream-tartar, one- half teaspoon soda, one pint of flour. Eaten warm. COTTAGE CHEESE. Mrs. A. M. Gibbs. Pour boiling water on the thick milk in the pan in which it has turned, stirring while you pour ; as soon as VALUABLE EECIPES. 167 the milk separates from the whey and begins to appear cooked, let it settle ; in a minute or two most of the water and whcj can be poured off ; if not sufficiently cooked, more hot water may be used ; set the pan on edge, and with your spoon or hand draw the curd to the upper side, pressing out as much water as possible ; if desired, it can stand a few moments in cold water ; when squeezed dry, work the curd fine, rolling it between the hands ; add salt and cream to taste

Cook this with the app: pantry check, scaling, and the assistant.