Ingredients
- two oranges
Directions
whole in a basin. This now forms a v^ery 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 sub- stituting 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.
CHAPTER XIl.