Take a quarter of a pound of butter, six ounces of sugar, two lemons, four eggs, and two good-sized cold potatoes. Rub the sugar on the lemon before you cut the lemons, and rub off as much as you can of the outside rind. Then oil the butter in a basin in the oven, throw in the sugar to the hot butter, which will dissolve it. Get it smooth with a spoon. Squeeze the juice of the two lemons in, beat the eggs and mix in, and add enough cold potatoes to make the whole into a pulp, only don't add the potatoes till the sugar is thoroughly dissolved. Fill some pastry rolled out in tins with this mixture, and bake in the oven.

This mixture will bake very nicely in a pie-dish without any pastry at all. It is cheap and delicious. The cheesecake can be made plainer by increasing the quantity of potatoes and sugar.

Cheesecakes And Tartlets

The origin of the word Cheesecake is, that originally, they were cakes made from the curds used for making cheese. Cheesecakes and Tartlets are made by placing various kinds of " sweet substances" in small round flat pieces of pastry baked in little tins. Whenever you have any spare piece of pastry left over after making a pie, roll it out thin - an eighth of an inch thick - and line a few little tartlet tins with it, and bake them in the oven. These can be filled after being taken out of their tins, or before, as directed.

TARTLET-TINS.

OPEN TART.

Lemon Cheesecakes (Very Cheap)

Get a few pastry cases as above. Take one lemon and three ounces of sugar, rub the sugar on the rind, then put the sugar in a basin, in rather less than half a pint of hot water, squeeze in the juice, and place all in a saucepan to dissolve the sugar, thicken with a little arrowroot till it becomes a jelly, stirring all the time (see No. 13). Pour it on to a plate to get cold, and then with two forks break it into little pieces and fill the pastry cases.

If you have many cases, thicken only one half at a time, and colour the second half red with some cochineal. The alternate pale yellow and red will look far better.

Tartlets are simply little cases of pastry as above, filled with jam or any kind of preserve. When there are many, two different-coloured jams should be chosen, such as raspberry and apricot, or marmalade and plum. Open jam tarts are really large tartlets. These cases are best half-baked, then filled, and little thin strips of pastry the size of a wooden lucifer match laid across the jam by way of ornament, like trellis work; then put back in the oven to finish baking.