(Celestial honey, such as that of
Mount Hymettus we still get from Greece.)
Plato mentioned cheese cake, and a town near Thebes was named for it
before Christ was born, at a time when cheese cakes were widely known
as "dainty food for mortal man."
Today cheese cakes come in a half dozen popular styles, of which the
ones flavored with fresh pineapple are the most popular in New York.
But buyers delight in every sort, including the one hundred percent
American type called cheese pies.
Indeed, there seems to be no dividing line between cheese cakes and
cheese pies. While most of them are sweet, some are made piquant with
pimientos and olives. We offer a favorite of ours made from
popcorn-style pot cheese put through a sieve:
Pineapple Cheese Cake
2-1/2 pounds sieved pot cheese
1-inch piece vanilla bean
1/4 pound sweet butter, melted
1/2 small box graham crackers, crushed fine
4 eggs
2 cups sugar
1 small can crushed pineapple, drained
2 cups milk
1/3 cup flour
In a big bowl mix everything except the graham crackers and
pineapple in the order given above.
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