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Cheese Curd Puffs

Cheesecakes. Petits Talmouses au Parmesan. 6 ounces of cream or milk curd. 1/2 pint of milk or water. 2 or 3 ounces of butter. 4 ounces of flour. 4 ounces of grated cheese. 6 eggs. Some pie paste for the bottoms.

Of these ingredients make a paste the same as for cream puffs, the curd and grated cheese to be pounded into it while hot. Roll out pie paste, the thinner the better; cut out flats with a biscuit cutter; place a teaspoonful of the paste in the middle of each, wet the edges and pinch them up in shape of a continental three-cornered hat, inclosing the curd paste within. Brush them over with egg and water and bake in a moderate oven about 15 minutes. They expand in baking and become hollow. May be filled with creamed cheese.