Line patty-pans with puff or short crust, fill them with any of the following pastes, and bake. To prepare curd for Yorkshire Cheesecakes, boil two quarts of milk, and as it rises pour in either half-a-pint of sour butter-milk or enough vinegar to turn it to curds. Draw the pan to the side of the fire, let it stand five minutes, then strain the curds through a sieve, mix them with three eggs to halfa-pint of curd, sweeten, add lemon-flavouring, a few currants, and a spoonful or two of milk if the paste seems dry.

For Lemon Paste, which, if properly prepared, will keep like jam, dissolve, but do not oil, half-a-pound of fresh butter, mix with it two pounds of sifted sugar, then the juice and grated peel of eight fine lemons, and stir over the fire until this has become liquid, then beat in twelve eggs lightly whisked. Place the stewpan over a slow fire and stir the paste rapidly and continuously for half-an-hour, or until it becomes very thick. Put up in small pots, and when cold cover closely to exclude the air. The above quantities will make about nine half-pound pots. If the paste is long over the fire, or if the eggs and lemons are small, some deduction from this quantity may be expected.

Bath Cheesecakes

Let half-a-pint of milk boil, stir in two eggs lightly beaten, and boil together, stirring until a curd is formed, then mix in two ounces of soared bread-crumbs, and very gradually add a quarter-of-a-pound of butter and a quarterof-a-pound of sifted sugar beaten together to a cream. Beat up two eggs, mix them gradually and thoroughly with the other ingredients, then a quarter-of-a-pound of currants, a tablespoonful of brandy, a teaspoonful of rose-water, and a very small pinch of grated nutmeg and powdered cinnamon.

Cheap Cheesecakes

Dry half-a-pound of fine white flour, mix with it three ounces of crushed sugar, beat a quarter-of-a-pound of butter to a cream, mix in the flour smoothly and by degrees, and work in the yolks of three eggs and the whites beaten to a strong froth. Flavour with lemon or almond.

After the cheesecakes are baked they may be brushed over with egg, have a little fine sugar sifted on, and be put in a moderate oven for a few minutes to dry the icing.