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Cheese Patties

Line some tartlet tins with good puff paste, and half fill them with a mixture made thus. Put a quarter of a pound of cheese, cut into small pieces, in a mortar with a pinch of salt, half a tea-spoonful of pepper, half a tea-spoonful of raw mustard, and a piece of butter the size of an egg. Pound it smoothly, and add, by degrees, the well-beaten yolks of three eggs, and a table-spoonful of sherry. Mix these ingredients thoroughly, and just before the patties are to be baked add the white of an egg beaten to a solid froth. Bake in a quick oven. Time, about a quarter of an hour. Probable cost, 1 1/2d. each. Allow one for each person.