1/4 c. butter
1/4 c. sugar
1/2 c. flour
1/4 tsp. cinnamon
1 env. (1 tbsp.) plain gelatin
2 tbsp. lemon juice
1 can (1 lb. 13 oz.) cling peach halves
1/2 c. sugar
1/8 tsp. salt
2 eggs, separated
1 tsp. grated lemon rind
1 1/2 c. cottage cheese
1/2 c. whipping cream
Maraschino cherries

Cream butter and sugar, thoroughly. Blend in flour and cinnamon. Roll or pat about 1/4 inch thick to fit bottom of 6 1/2 x 10 inch (1 1/2 quart) baking dish. Bake in 300 degree oven for 30 minutes. Cool.

Soften gelatin in lemon juice. Drain peaches, saving syrup. Measure 2/3 cup syrup. Heat with sugar and salt.

Separate eggs and beat yolks lightly. Stir a little of hot syrup into yolks, then combine with remaining syrup. Place over hot water in double boiler and cook, stirring until slightly thickened.

Add softened gelatin and blend until dissolved. Blend in lemon rind. Cool.

Force cottage cheese through sieve. Stir into cooled gelatin. Fold in stiffly beaten egg whites.

Whip cream and fold in. Spoon on top of baked crust.

Place 6 cling peach halves on top, cut side up. Chill thoroughly. Garnish with maraschino cherries. Makes 6 generous servings.