Cheese Cakes Recipe

Put a pint of milk on to boil, beat four eggs light and stir into the

milk; when it is a thick curd remove from the fire and when cool mash it

very fine, add to it four ounces of breadcrumbs. Beat to a cream half a

pound of butter and half a pound of sugar, add the curds and bread; beat

four eggs until very thick and light and pour them into this mixture;

then add gradually one tablespoonful of sherry and one of brandy and one

of rose-water, and a teaspoonful of cinnamon, and lastly a quarter of a

pound of currants well washed. Line either pie plates or shallow cake

pans with puff paste, pour in the mixture and bake in a quick oven. They

should be served cold and eaten the day they are baked.

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