MOSKVA CHEESECAKES
Line tartlet moulds with short paste. Take 2 tablespoons of thick white sauce, well seasoned, add a good pinch of cayenne pepper, bring it to a boil, add 2 yolks of eggs, 4 tablespoons of grated cheese. Again bring to a boil and remove from the fire, add 1 white of egg beaten stiff. Fill the tartlet moulds with this mixture, put in a hot oven for 10 minutes, serve immediately.
CHEESE FRITTERS
Boil ½ pint of water, 1 oz. of butter, pinch of salt, pepper. Remove from fire and add 3 oz. flour. Stir until a smooth paste is made, then add 3 oz. of grated cheese and 1 oz. chopped cooked ham; when the mixture is half cold add 3 eggs, one by one, stirring well.
Drop by spoonfuls into hot, not boiling fat; increase the temperature of the fat, turning the fritters often.
When golden brown drain and serve.