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Cheesecakes, Almond

Blanch and pound a quarter of a pound of sweet almonds and four or five bitter ones; add a quarter of a pound of finely-sifted sugar, a quarter of a pound of butter, the thin rind of a lemon minced as finely as possible, the juice of half a lemon, and a table-spoonful of sherry or brandy. Line tartlet-tins with good puff paste, and just before filling them, add the yolks of four and the whites of two eggs. Bake in a quick oven. Time to bake, fifteen or twenty minutes. Probable cost, 2d. each. Sufficient for two dozen cheesecakes. (See ALMOND CHEESECAKES.)