Rice Cheesecakes

Ingredients

2 eggs, 1/4 lb. butter, 1/4 lb. sugar, 1/4 lb. ground rice, a few drops of essence of lemon.

Method

Well whisk the eggs and add to them all the other ingredients. Line some patty-tins with pastry fill with the mixture, and bake for about a quarter-of-an-hour.

Lemon Conserve For Cheesecakes

Ingredients

1/4 lb. fresh butter, 1 lb. powdered white sugar, 6 eggs, 3 large lemons.

Method

Put the butter in a stew-pan, and, when dissolved, add the sugar, the yolks of six eggs and whites of four, well beaten, the grated rind and juice of three lemons. Stir the whole mixture over the fire until it is as thick as a good cream. Pot and tie down as for ordinary preserve, and the conserve will keep good for several months. When used, add a slice of bread soaked well in milk without the crust, and the milk strained off, or two sponge buns, or any light cake made into crumbs.