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English Cheesecakes

12 ounces of sweet rennet curd. 4 ounces of sugar. 3 ounces of butter. 4 yolks of eggs. Pinch of salt. 1/2 a nutmeg grated. Lemon extract to flavor. To prepare the curd see number 303. Rub the curd as taken from the draining cloth through a flour seive and mash it smooth. Add the other ingredients and pound them all together. Line patty pans with tart paste and nearly fill them with the mixture. Bake about 15 minutes. The curd mixture though seemingly too firm at first melts and puffs up in the oven. Powdered sugar over the tops. Puff Paste and Cheese, or Rame quins.

To be served with stewed fruit. Make puff paste, but not the richest--using about 12 ounces of butter to a pound of flour. When it has been rolled and folded twice, the shortening being all in, roll it out again and spread grated cheese all over it with the palette knife. Fold and roll out and spread cheese on it again and then once more. When it has been folded 5 times in all roll it out thin, cut in squares about 2 1/2 inches wide, double these squares over something like split rolls, egg over and bake. A small piece cut from the pie paste when making may be enough to answer this purpose.