Grate into a mortar five or six ounces of any desired cheese, mix with it a teacupful of the best wheat flour, and one-half pound of cream curds; season with a small quantity of salt, and pound well, adding gradually five ounces of warm butter; then mix in a sufficient quantity of beaten eggs to form a stiff paste. Sprinkle a little flour over a table, put the paste on it and roll it out until very thin. Cut the paste into rounds with a tin cutter about one and one-half inches in diameter, arrange them on butter baking-sheets allowing a small space between each, and bake in a quick oven. When cooked put the biscuits on an ornamental dish-paper, or a folded table napkin, and serve while they are hot.