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Cheesecakes, Bread

Pour a breakfast-cupful of boiling milk over eight ounces of finely-grated bread-crumbs, and when they have soaked a little while, beat them up with three ounces of butter, melted. When quite cold, add three ounces of finely-sifted sugar, three ounces of currants, picked and dried, and half a small nutmeg grated. Last of all add the yolks of four and the whites of three eggs, beaten up with a table-spoonful of brandy. Line the tartlet-tins with a good light crust. Rather more than half fill them with the mixture, and bake in a quick oven for fifteen or twenty minutes. Probable cost, 1 1/2d. each. Sufficient for three dozen cheesecakes.