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Cheesecakes, Home-Made

Put four well-beaten eggs into a saucepan containing a pint of boiling milk, and let it remain on the fire until it curdles. Pour off the whey, and put the curd on an inverted sieve to drain. When it is quite dry, add two table-spoonfuls of sugar, a little salt, six ounces of carefully-washed currants, a piece of butter about the size of an egg, melted, two spoonfuls of rose-water or cream, and half a tea-spoonful of pounded cinnamon. Line the tartlet-tins with good puff paste, three-parts fill them with the mixture, and bake in a good oven. Time to bake, twenty minutes. Probable cost, 1d. each. Sufficient for two dozen cheesecakes.