Richmond Maids Of Honor Recipe

Half a pound of dry curd, commonly called cottage or pot cheese, six

ounces of butter, four eggs, a glass of brandy, six ounces of sugar, one

white potato, one ounce of sweet almonds chopped fine and a few drops of

almond extract, the juice of one and the grated rind of two lemons, and

a little nutmeg. Mix the curds and butter together, beat sugar and eggs

to a cream, add the potato mashed smooth and fine, the almonds, the

grated rind and juice of lemon and the nutmeg; beat well and add to the

curds and butter, mix thoroughly and bake in tartlet pans or pie plates

lined with puff paste.

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