Apple Cheesecakes
Eight ounces of apples
Three cloves
Three ounces of brown sugar
Two eggs
One ounce of butter
One tablespoonful of castor sugar
Some scraps of short or puff pastry
Method; Roll out the pastry and cut into rounds, then line some patty tins. Peel and core the apples then cut into quarters, place in a saucepan with one tablespoonful of water together with the cloves, then stew until soft. Add the butter and sugar and when dissolve mix with the cooked apples then rub through a fine wire sieve; beat up the eggs and add the apples. Place a little of the apple mixture into each patty tin and bake for fifteen minutes. The cakes may be decorated if so wished.
Bread Cheesecake
Two ounces of caster sugar
Two ounces of currants
One ounce of butter
Two eggs
Quarter pint of milk
Quarter pound of breadcrumbs
One teaspoonful of brandy
A little lemon rind
Some scraps of puff pastry or short pastry
Dust of nutmeg
Method; Roll out the pastry and cut into rounds, line some tins. Place the milk and butter into a saucepan and allow to boil, mix the following in a dish, bread crumbs, sugar and nutmeg followed by brandy, currants and a little grated lemon rind. Pour over the hot milk and mix, beat up the yolks then add the whites which had been whipped to a stiff froth. Place a good teaspoonful of the mixture in each tin and bake for fifteen minutes.
Almond Cakes
Three ounces of flour
Two ounces ground almonds
Four ounces of sugar
Four ounces of butter
Three eggs
Two ounces roughly chopped almonds
One teaspoonful of brandy
Method; Beat the butter and sugar into a cream, then add the eggs well beaten, alternately with the flour [well sifted] and beat for five minutes then add the ground almonds; spread the mixture in a baking tin which has been lined with oiled and lined paper. Bake for fifteen minutes, then remove from the oven and brush over with egg, spread over the top the chopped almonds. Return to the oven for a further...