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Lemon Cheesecakes

Rub the peel off two large lemons with half a pound of loaf sugar. Crush the sugar to powder, and mix it with half a pound of clarified butter, add six well-beaten eggs, five table-spoonfuls of cream, and the strained juice of one of the lemons. Stir all together over a slow fire until the mixture begins to thicken. Let it get cold. Line patty-pans with good puff paste--rather more than fill them--and bake in a quick oven. Time to bake, a quarter of an hour. Probable cost, 1s. 8d. Sufficient for three dozen cheesecakes.