Take four quarts of milk and turn it with some fresh runnet; when dry crumble it and sift it through a coarse sieve into a bowl, beat it well up with a quarter of a pound of butter until it is quite smooth (it may require a little more butter, depending on the quality of the milk); mix in another bowl the yolks of four eggs and a quarter of a pound of very fine sifted biscuit-powder, the rind of four lemons, the juice of two, a quarter of a pound of powdered sugar (some add a little grated nutmeg or cinnamon), beat these all well up together until forming a stiff cream, then put it by degrees into the bowl with curd, and mix them well together; line some tartlet pans, previously buttered, with some paste, and place some of the above mixture in, and bake quick. In some places milk is used instead of eggs. Should you not have rennet, procure some good milk and turn it with the juice of a lemon or a teaspoonful of soda or culinary alkali to a quart of milk; drain the curd, and proceed as before. .