Butter a square Pyrex pan and
put in the graham-cracker dust to make a crust. Cover this evenly
with the pineapple and pour in the cheese-custard mixture. Bake I
hour in a "quiet" oven, as the English used to say for a moderate
one, and when done set aside for 12 hours before eating.
Because of the time and labor involved maybe you had better buy your
cheese cakes, even though some of the truly fine ones cost a dime a
bite, especially the pedigreed Jewish-American ones in Manhattan.
Reuben's and Lindy's are two leaders at about five dollars a cake.
Some are fruited with cherries or strawberries.
Cheese Custard
4 eggs, slightly beaten
1/2 teaspoon salt
1 cup milk
A dash of pepper or paprika
3 tablespoons melted butter
A few drops of onion juice, if desired
4 tablespoons grated Swiss (imported)
Mix all together, set in molds in pan of hot water, and bake
until brown.
Open-faced Cheese Pie
3 eggs
1 cup sugar
2 pounds soft smearcase
Whip everything together and fill two pie crusts.
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