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Cheesecakes, Savoury

Mix thoroughly a pint of well-drained curd, three ounces of butter, the yolks of six and the whites of two eggs well beaten. Rub them through a coarse sieve, and add a quarter of a pound of grated Parmesan, and a little salt and pepper. If preferred, the curd may be omitted, and a little cream substituted. Of course, in that case, there would be no necessity to rub the mixture through a sieve. Line some tartlet-tins with good crust, three-parts fill them with the mixture, and bake in a good oven for about twenty minutes. Probable cost, 1 1/2d. each. Sufficient for four dozen cheesecakes.