This mixture can be baked in a shallow pie-dish and time edge of the dish lined with puff paste, but cheese-cakes made from curds are undoubtedly expensive.
CHEESE-CAKES FROM POTATOES.—Exceedingly nice cheese-cakes can be made from remains of cold potatoes, and can be made very cheap by increasing the quantity of potatoes used. Take a quarter of a pound of butter, four eggs, two fresh lemons, and half a pound of lump sugar. First of all rub off all the outsides of two lemons on to the sugar; oil the butter in a tin in the oven and melt the sugar in it; squeeze the juice of the two lemons, and take care that the sugar is thoroughly dissolved before you begin to mix all the ingredients together. Now beat up the eggs very thoroughly and mix the whole in a basin. This now forms a very rich mixture indeed, a good-sized teaspoonful of which would be sufficient for the interior of an ordinary-sized cheese-cake, but a far better plan is to make a large cheese-cake, or rather cheese-cake pudding, in a pie-dish by adding cold boiled potatoes. The plainness or richness of the pudding depends entirely upon the amount of potatoes added. The pie-dish can be lined with a little puff paste round the edge, if preferred, or the pudding can be sent to table plain. It should be baked in the oven till the top is nicely browned. It can be served either hot or cold, but, in our opinion, is nicer cold. If the lemons are very fresh and green—if the pudding is sent to table hot—you will often detect the smell of turpentine. If a large quantity of potatoes is added more sugar will be required.
ORANGE CHEESE-CAKE.—Proceed exactly as above, only substituting two oranges for two lemons.
ALMOND CHEESE-CAKES.—Proceed exactly as above, only instead of rubbing the sugar on the outside of lemons add a small quantity of essence of almonds.
APPLE CHEESE-CAKES.—Apple cheese-cakes can be made in a similar manner to apple custard, the only difference being that the mixture is baked till it sets.
STEWED FRUITS AND FRUIT ICES.