In the little town of Richmond, England, is a small pastry shop widely known for its cheese cakes. It is said that the original recipe tor them was furnished by a maid of Queen Elizabeth, who had a palace at Richmond. In the neighboring city of London the cakes are in great demand, and the popular opinion there is that the only place to get them is the shop mentioned, where they are made somewhat as follows:

One cupful of sweet milk, one of sour, one of sugar, a lemon, the yolks of four eggs, a speck of salt. Put all the milk in the double boiler and cook until it curds; then strain.

Rub the curd through a sieve. Beat the sugar and yolks of eggs together, and add the rind and juice of the lemon and the curd. Line little patty pans with puff or chopped paste, rolled very thin. Put a large spoonful of the mixture in each one, and bake from fifteen to twenty minutes in a moderate oven. Do not remove from the pans until cold. These are nice for suppers or lunches as well as for dessert.