water. Dissolve over hot water until liquid, add to pine-
apple, fold into creamed mixture. Whip cream until thick, fold
into pineapple mixture. Put half of crumbs in bottom of Pyrex
utility dish. Pour cream mixture into dish, press balance of
crumbs over top. Refrigerate over night. Cut into serving
pieces.

COTTAGE CHEESE CUSTARD PUDDING

2 cups cottage cheese % tsp. salt

4 eggs, beaten slightly % cup sugar

1 quart. milk, scalded 1 tsp. vanilla extract
3 thsps. flour ¥ tsp. almond extract

Put cottage cheese through a sieve. Beat eggs together slight-
ly; add scalded milk, stirring to blend. Mix dry ingredients;
add sieved cottage cheese. Gradually stir in milk-egg mixture;
add vanilla and almond extract. Pour into a well-buttered
8-inch glass baking dish. Place in a pan of hot water and bake
in a moderate over (325 degrees F.) for 1% hours or until a
knife inserted in the center comes out clean, let cool. Serve
6 to 8.

CHEESE TORTE

2 envelopes unflavored gelatin % cup cold water

| cup orange juice 2 eggs

1 cup Silverwood’s Creamed % tsp. salt
Cottage Cheese 1 cup sugar

1 cup Silverwood’s | 1 tsp. grated orange rind
Whipping Cream Strawberry glaze

Soften gelatin in cold water. Separate yolks and whites of
eges. Place orange juice, salt, sugar in top of double boiler.
Add gelatin and place over boiling water. Cook stirring
constantly, until sugar and gelatin are completely dissolved.
Beat egg yolks until bubbly. Add a little hot gelatin mixture
to yolks, then return them to rest of mixture and cook, stirr-
ing constantly, until mixture coats a metal spoon. Remove from
heat; cool. Press cottage cheese through a sieve. Stir into
orange juice-gelatin mixture. Add grated orange rind. Chill
until mixture has the consistency of unbeaten egg whites.
Grease a 9 inch round glass dish. Beat egg whites until stiff
enough to hold sharp peaks. Whip cream stiff. Gently stir
gelatin mixture and whipped cream into the egg whites. Pour
into prepared dish and chill until firm. Unmold. Arrange
strawberry glaze over top of mold. Makes 6 servings.

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