low, and bake them or serve them forth.

This primitive "receipt" grew up into Richmond maids of honor that
caused Kettner to wax poetic with:

At Richmond we are permitted to touch with our lips a countless
number of these maids--light and airy as the "airy, fairy
Lilian." What more can the finest poetry achieve in quickening
the things of earth into tokens and foretastes of heaven, with
glimpses of higher life and ethereal worlds.

CHEESECAKES

_Coronation Cheese Cake_

The _Oxford Dictionary_ defines cheese cake as a "tartlet filled with
sweet curds, etc." This shows that the cheese is the main thing, and
the and-so-forth just a matter of taste. We are delighted to record
that the Lord Mayor of London picked traditional cheese tarts, the
maids of honor mentioned earlier in this section, as the Coronation
dessert with which to regale the second Queen Elizabeth at the city
luncheon in Guildhall This is most fitting, since these tarts were
named after the maids of honor at the court of the first Queen
Elizabeth. The original recipe is said to have sold for a thousand
pounds. These Richmond maids of honor had the usual cheese cake
ingredients: butter and eggs and pounds of cheese, but what made the
subtle flavor: nutmeg, brandy, lemon, orange-flower water, or all
four?

More than 2,000 years before this land of Coronation cheese cake, the
Greeks had a word for it--several in fact: Apician Cheese Cake,
Aristoxenean, and Philoxenean among them. Then the Romans took it over
and we read from an epistle of the period:

Thirty times in this one year, Charinus, while you have been
arranging to make your will, have I sent you cheese cakes
dripping with Hyblaean Thyme. (Celestial honey, such as that of
Mount Hymettus we still get from Greece.)

Plato mentioned cheese cake, and a town near Thebes was named for it
before Christ was born, at a time when cheese cakes were widely known
as "dainty food for mortal man."

Today cheese cakes come in a half dozen popular styles, of which the
ones flavored with fresh pineapple are the most popular in New York.
But buyers delight in every sort, including the one hundred percent
American type called cheese pies.

Indeed, there seems to be no dividing line between cheese cakes and
cheese pies. While most of them are sweet, some are made piquant with
pimientos and olives. We offer a favorite of ours made from
popcorn-style pot che