CHEESE CAKES.

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 cur-
rants 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.

COCOANUT PIE (a Southern Recipe).

One cup of freshly-grated cocoanut, one cup of
sugar, three eggs, half a lemon, juice and grated rind,
one-half cup of cream, one-half cup of butter and one-
half cup of cocoanut milk. Beat butter and sugar to
a cream, add other ingredients, the yolks of eggs beat-
en very light with the cream, the lemon juice and rind
and lastly the whites of eggs beaten to a stiff froth.
Line a dish with puff paste, pour the mixture in and
bake in a moderate oven three-quarters of an hour.

LEMON PIE (a Southern Recipe).

The yolks of four eggs beaten to a cream with one
cup of granulated sugar and the grated rind of one
lemon. Peel the lemon, removing every particle of white
skin, cut into thin slices ; have a pie plate lined with
puff paste, arrange the slices of lemon on the paste,
add enough milk to the eggs and sugar to fill the
plate, pour it in, and bake until set. Beat the
whites of eggs to a stiff froth, and stir in two large
heaping tablespoonfuls of sugar, put on top of the
pie and bake a light brown.

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