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Cheesecakes, Potato

Grate the thin rind of two lemons, then pound them well with two table-spoonfuls of finely-sifted sugar, and three ounces of potato which has been boiled until it has become floury. Stir a couple of ounces of clarified butter in with the mixture, and when smooth add the yolks of two and the white of one egg. Line the tartlet-tins with a light crust, rather more than half fill them, and bake in a quick oven. Time to bake, twenty minutes. Probable cost, 1d. each. Sufficient for a dozen and a half cheesecakes.