ese 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. 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. Bake without
any upper crust.

The Apple-pie Affinity

Hot apple pie was always accompanied with cheese in New England, even
as every slice of apple pie in Wisconsin has cheese for a sidekick,
according to law. Pioneer hot pies were baked in brick ovens and
flavored with nutmeg, cinnamon and rose geranium. The cheese was
Cheddar, but today all sorts of pie and cheese combinations are
common, such as banana pie and Gorgonzola, mince with Danish Blue,
pumpkin with cream cheese, peach pie with Hable, and even a green
dusting of Sapsago over raisin pie.

Apple pie _au gratin_, thickly grated over with Parmesan, Caciocavallo
or Sapsago, is something special when served with black coffee. Cider,
too, or applejack, is a natural accompaniment to any dessert of apple
with its cheese.

Apple Pie Adorned

Apple pie is adorned with cream and cheese by pressing cream
cheese through a ricer and folding in plenty of double cream
beaten thick and salted a little. Put the mixture in a pastry