Cheese Cakes

Ingredients

• 1 spoonful rennet in 1 quart rtew milk
• 1 quart rtew milk
• 4 tablespoons powdered sugar
• 2 cups of milk on to boil in a double boiler
• 2 tablespoons cornstarch dissolved in a little cold milk
• 2 teaspoons vanilla
• 3 tablespoons sugar
• 4 tablespoons unsweetened
• 1 pint water to the boil
• 6 tablespoons sugar
• 1 pint milk
• 1 quart milk
• 1 pint water on to boil
• 3 tablespoons flour
• 1 grated nutmeg
• 1 egg
• 1 whole egg
• 1 lemon
• half fill
• 3 table- spoons chocolate
• 3 eggs well beaten
• 2 table- spoons cornstarch
• 2 eggs well beaten
• 1 cocoanut
• 5 eggs
• 4 pie pans
• 3 eggs light
• 3 freshly baked crusts
• butter the size of a small egg
• nutmeg

Directions

1. Put 1 spoonful rennet in 1 quart rtew milk; keep near the fire, and when the curd forms, drain oiT the whey through a sieve. Rub into the curd 4 tablespoons powdered sugar, ^ cup butter, 1 grated nutmeg, and the yolk of 1 egg ; beat well, add 1 whole egg and beat again. Mix in ^ pound dried currants, or the grated rind and juice of 1 lemon. Line patty pans with a rich paste, half fill, dust with sugar and bake.

2. CHOCOLATE PIE, NO. 1.

3. Mrs. Charles Breeze.

4. Put 2 cups of milk on to boil in a double boiler. Add 3 table- spoons chocolate or cocoa, J cup sugar, butter the size of a small egg, 2 tablespoons cornstarch dissolved in a little cold milk. Stir well until it begins to thicken, then add the yolks of 3 eggs well beaten, cook a moment longer, take from the fire, add 2 teaspoons vanilla, and pour into a freshly baked pie crust. Make a meringue of the whites of the eggs with 3 tablespoons sugar, spread over the pie, and return to the oven to brown.

5. CHOCOLATE PIE, NO. 2.

6. Mrs. Frank Auker.

7. Mix 4 tablespoons unsweetened, grated chocolate wi-th 2 table- spoons cornstarch and a little cold water. Bring the rest of 1 pint water to the boil, stir in tlie mixture, and cook till thick. Sweeten

8. PASTRY. 193

9. with 6 tablespoons sugar, take from the tire, add vanilla to taste, and the yolks of 2 eggs well beaten. Pour into a freshly baked crust, and spread on a meringue of the whites of the eggs, and i cup sugar. Brown.

10. CINNAMON ROLLS, NO. L

11. Mrs. Thomas Ewing.

12. Roll out a sheet of pie paste J inch thick; cut in pieces ^ inches square ; spread with sugar, cinnamon and bits of butter ; fold over, and pinch the edges together all around. Prick the tops and bake in a slow oven.

13. CINNAMON ROLLS, NO. 2.

14. Miss Johanna Feeney.

15. Roll out pie paste to ^ inch in thickness; spread with sugar, bits of butter and cinnamon ; roll up tiglit. press the edge down, and cut in pieces about an inch long. Bake in a slow oven.

16. COCO AN UT PIE, NO. 1.

17. Grate 1 cocoanut ; take its weiglit in sugar. J its weight in but- ter, 5 eggs, the milk of the nut and 1 pint milk, grated peel and juice of 1 lemon. Beat the eggs and sugar together, add the milk and melt the butter and put in. Line 4 pie pans with paste, fill and bake.

18. COCOANUT PIE, NO. 2.

19. Mrs. A. H. Flowers.

20. Put 1 quart milk and- 1 pint water on to boil, reserving enough to wet 3 tablespoons flour ; sweeten to taste : beat the yolks of 3 eggs light, stir in the flour and water, and add to the boiling milk ; stir till smooth, then add the most of h box cocoanut. Have 3 freshly baked crusts, fill, cover witli a meringue of the whites of egg beaten stiff with a little sugar, sprinkle with the rest of the cocoanut, and brown in the oven.

Nutrition, whole recipe (rough)

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.