CHEESE CAKE OR PIE

Take one and one-half cups of cheese, rub smooth with a silver or wooden spoon through a colander or sieve, then rub a piece of sweet butter the size of an egg to a cream, add gradually one-half cup of sugar and the yolks of three eggs, a pinch of salt, grate in the peel of a lemon, one-half cup of cleaned currants and a little citron cut up very fine. Line two pie-plates with some kuchen dough or pie dough (See "Coffee Cakes (Kuchen)"), roll it out quite thin, butter the pie-plates quite heavily, and let the dough in them rise at least a quarter of an hour before putting in the cheese mixture, for it must be baked immediately after the cheese is put in, and just before you put the cheese into the plates whip up the whites of the eggs to a very stiff froth and stir through the cheese mixture.

TOPFA DALKELN. CHEESE CAKES (HUNGARIAN)

Take one-half ounce of yeast, mix with a little scalded milk which has cooled to lukewarm, one-half cup of flour and put aside in a warm place to rise. Allow two cups of scalded milk to become lukewarm. Add one pound of flour (four cups sifted flour) to the risen sponge, then the two cups of milk, mix these very well, cover with a cloth and put aside in a warm place to rise. Take one pound of sweet pot cheese, a pinch of salt, three egg yolks, rind of one lemon, one-half cup of light colored raisins and sugar to taste; mix very well and add the beaten whites and mix thoroughly. When the dough is very well risen, place on a pastry board, roll out and spread with melted butter, fold these edges over to the middle, then the top and bottom over, roll again and spread with butter, fold all sides in once more, roll, spread with butter, repeat the folding, roll out to one-half inch thickness, cut in three-inch squares, place a tablespoon of the cheese mixture in the centre of each square, fold over opposite corners