Cheese-Cakes from Curds

Method

Solid curd is often used for making a filling for pastry cases, and when so used is mixed with sugar, salt, spice, one or more beaten eggs, and possibly a few washed currants. A little milk added prevents it from setting too stiff after baking. The curd mixture poured into a lining of pastry in a pie-dish and baked until lightly browned makes a simple, wholesome pudding.

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