Almond Cheese Cakes

Blanch four ounces of sweet almonds. Reduce them to a paste with a wine glass of rose water.

Add 4 tablespoonfuls of white sugar and three eggs well-beaten. Mix and beat thoroughly. Bake in tart shells, first garnishing the top with almonds cut in thin slips.

Bread Cheese Cakes

Slice a five-cent loaf as thin as possible. Pour over it a pint of boiling cream. Let stand two hours. Beat very fine. Add 8 eggs, ½ pound butter, 1 grated nutmeg, ½ pound Zante currants, 1 tablespoonful rose water. Beat well together and bake in patty-pans lined with nice pastry.

Rice Cheese Cakes

These may be made in the same manner as Bread Cheese Cakes, taking 2 cupfuls of cold boiled rice. Proceed as above, adding 1 cupful of white sugar in addition to above rule.

Lemon Cheese Cakes

½ pound butter, 2/3 pound sugar, creamed together.

Grated yellow rind of 2 lemons, the juice of 1.

4 yolks of eggs and 2 whites beaten separately. Stir all together over the fire until the sugar is dissolved and bake in puffs. Any nice pastry will answer for these. Boll out as for Chantilly Tarts. These puff shells are prettier than tart shells for any kind of tarts. Either tarts or cheese cakes make a dainty dessert.

Curd Cheese Cakes

Put 1 tablespoonful liquid cheese ren-net in 1 quart of fresh milk. Set this near the stove until the curd rises. Pour off the whey and mix with the curd ½ cupful butter, | cupful white sugar, 1 grated nutmeg, the yolks of 2 and the white of 1 egg. Beat thoroughly, adding 6 ounces of Zante currants. Flavor with 2 tablespoonfuls rose water. Bake in tart or puff shells. Sprinkle with white sugar.