The Boston cooking-school cook book

by Fannie Merritt Farmer

Cheese Cakes

1 cup sweet milk

1 cup sour milk

1 cup sugar

Yolks 4 eggs

Juice and grated rind one lemon

¼ cup almonds, blanched and chopped

¼ teaspoon salt

Scald sweet and sour milk, strain through cheese-cloth. To curd add sugar, yolks of eggs slightly beaten, lemon, and salt. Line patty pans with paste, fill with mixture, and sprinkle with chopped almonds. Bake until mixture is firm to the touch.