Russia seems to have been the cradle of all sorts of blinis and blintzes, and perhaps the first, of them to be made was vatroushki, a variant of the blintzes above.  The chief difference is that rounds of puff paste dough are used instead of the hot cakes, 1 teaspoon of sugar is added to the cottage cheese filling, and the sour cream, 1/2 cup, is mixed into this instead of being served with it.  Little cups filled with this mix are made by pinching the edges of the dough together.  The tops are brushed with egg yolk and baked in a brisk oven.

 Cottage Cheese Pancakes

1 cup prepared pancake 4 tablespoons top milk or light cream 1 teaspoon salt 4 eggs, well beaten 1 tablespoon sugar 2 cups cottage cheese, put through ricer

     Mix batter and stir in cheese last until smooth.

 Cheese Waffles

2 cups prepared waffle flour 3 egg yolks, lightly beaten 1/4 cup melted butter 3/4 cup grated sharp Cheddar 3 egg whites, beaten stiff

     Stir up a smooth waffle batter of the first 4 ingredients and
     fold in egg whites last.

Today you can get imported canned Holland cheese waffles to heat quickly and serve.

 Napkin Dumpling

1 pound cottage cheese 1/8 pound butter, softened 3 eggs, beaten 3/4 cup Farina 1/2 teaspoon salt Cinnamon and brown sugar

Mix together all ingredients (except the cinnamon and sugar) to form a ball.  Moisten a linen napkin with cold water and tie the ball of dough in it.  Simmer 40 to 50 minutes in salted boiling water, remove from napkin, sprinkle well with cinnamon and brown sugar, and serve.  This is on the style of Hungarian potato and other succulent dumplings and may be served with goulash or as a meal in itself.

BUTTER AND CHEESE

    Where fish is scant
    And fruit of trees,
    Supply that want
    With butter and cheese.

    Thomas Tusser in
    The Last Remedy

Butter and cheese are mixed together in equal parts for cheese butter. 
Serbia has a cheese called Butter that more or less matches Turkey’s
Durak, of which butter is an indispensable ingredient, and French
Cancoillote is based on sour milk simmered with butter.

The English have a cheese called Margarine, made with the butter substitute.  In Westphalia there are no two schools of thought about whether ’tis better to eat butter with cheese or not, for in Westphalia sour-milk cheese, butter is mixed in as part of the process of making.  The Arabs press curds and butter together to store in vats, and the Scots have Crowdie or Cruddy Butter.

BUTTERMILK CHEESE

The value of buttermilk is stressed in an extravagant old Hindu proverb:  “A man may live without bread, but without buttermilk he dies.”

Cheese was made before butter, being the earliest form of dairy manufacturing, so buttermilk cheese came well after plain milk cheese, even after whey cheese.  It is very tasty, and a natural with potato salad.  The curd is salted after draining and sold in small parchment packages.