CHEESE CAKES.
Place a pint of milk on the fire to get hot, and make a curd by putting a few drops of rennet in it; press the whey from the curd, mix three eggs with the curd, three ratafia biscuits, a glass of cream, two ounces of sugar, and a few drops of lemon. Press the curd in a napkin to absorb the moisture. Pound the above mixture in a mortar. Line half-a-dozen tartlet pans with puff paste, fill the tartlet pans with the cheese custard, and place a couple of stripes of candied peel on the top of each.