UNBAKED CHEESE TORTE

To make Crumb Shell:

11/2 cups Zweiback crumbs

1/2 tsps. cinnamon

¼ cup toasted nuts chopped

(optional)

6 tbs. melted butter

3 tbsp. powdered sugar

Mix all the ingredients except the nuts. Spread and press about

¾ of this mixture on buttered bottom and sides of a spring form,

pan reserving nuts and remaining mixture for top.

Filling

2 tbsp. gelatine

½ cup cold water

3 eggs

1/2 cup lukewarm water

‘/2 cup white sugar

1 lemon, juice and grated rind

1 lb. cottage cheese, sieved

and worked until smooth

1 tsp. vanilla

2 pinches salt

1 cup whipping cream

Soak gelatine in ½ cup cold water 10 minutes. Beat egg yolks

well with sugar and lukewarm water, then cook, stirring constant ly.

in top of double boiler until mixture coats spoon (about 2 minutes).

Add softened gelatine and stir until thoroughly dissolved. Add

pinch salt, lemon juice, grated rind, vanilla, and the cottage cheese

which has been sieved several times or worked carefully with tines

of a fork until perfectly smooth. Let mixture stand until cool. Fold

in egg whites beaten stiff with a pinch of salt, also the whipped

cream, and turn into crumb shell. Cover top with remaining

sweiback mixture and chopped nuts. Chill until firm.

Mrs. Vernon Griffin