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Ratafia Cheese-Cakes

Boil a pint of milk till lukewarm. Sweeten and flavour it with a dessert-spoonful of sugar and two table-spoonfuls of brandy, then stir into it a table-spoonful of rennet. Let it stand in a cool place till it is turned to a curd. Beat it well, draw off the whey, and stir into it three-quarters of an ounce of powdered ratafia biscuits, one ounce of dissolved butter, and two well-beaten eggs. Line some patty-pans with good puff-paste, pour a spoonful of the mixture into each, and bake the cheesecakes in a well-cheated oven. Time to bake, about a quarter of an hour. Probable cost, 1 1/2d. each.