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.

“FRAU SCHMIDT’S” LEMON PIE

Grated yellow rind and juice of one lemon, 1 cup of sugar, 1 cup of molasses, 1 egg, butter, size of a walnut; 1 tablespoonful of corn starch, 3/4 cup of water.  Cream together the butter, sugar and egg, add the corn starch moistened with a little cold water, add grated rind and juice of one lemon, molasses, and lastly add water.  Cook all ingredients together.  When cool fill 2 or 3 small pie-tins lined with rich pastry; cover with top crust and bake.

PICKLES—­SPICED CUCUMBERS

24 medium-sized cucumbers. 6 medium-sized onions. 3 red peppers. 3 green peppers.

Pare cucumbers, then cut in inch lengths.  Slice onions and peppers quite thin.  Place all in a large earthenware bowl and sprinkle over about 1/2 cup of table salt; mix all well together, let stand four or five hours, when place in a colander; cover with a plate and drain off all the salt water possible or squeeze through a cheese-cloth bag.

Boil together for 10 minutes the following; 1 quart of vinegar, 1 tablespoonful of cloves, 1 teaspoonful of turmeric powder (dissolved in a little of the vinegar) and 1 scant cup of sugar.  Add the cucumbers, peppers and onions to the hot vinegar.  Let come to a boil and allow all to boil two minutes, then place in sterilised jars and seal.

MIXED SAUCE TO SERVE WITH MEATS

Yolks of 4 eggs. 1/2 cup sugar. 1 tablespoonful mixed yellow mustard. 1 tablespoonful olive oil. 1 teaspoonful salt. 1 tablespoonful vinegar with flavor of peppers.