NEUFCHATEL CHEESE PIE.
One Neufchatel cheese, one teacupful of sugar, grate the rind of one lemon and use with it one half of the juice, half a teacupful each of rolled cracker crumbs, and currants, four eggs, one tablespoonful melted butter, half a teacupful of cream, or rich milk, half a nutmeg grated and one saltspoonful of salt. Crumble the cheese and cracker crumbs well together, beat the eggs with the sugar and add to cracker mixture, following with the butter and cream. If the cream is very rich the butter may be omitted. Lastly, add lemon, nutmeg and currants. The currants should previously be washed, dried and dusted with flour. Mix all well together and put into well buttered patty-pans that have been lined with puff-paste. Bake fifteen or twenty minutes in a quick oven. They will puff up, but must not be permitted to get too brown.