Put two quarts of new milk into a stewpan, set it near the fire, and stir in two table-spoonfuls of rennet: let it stand till it is set (this will take about an hour); break it well with your hand, and let it ren:ain half an hour longer; then pour off" the whey, and put the curd into a colander to drain; when quite dry, put it in a mortar, and pound it quite smooth; then add four ounces of sugar, pounded and sifted, and three ounces of fresh butter; oil it first by putting it in a little potting-pot, and setting it near the fire; stir it all well together: beat the yolks of four eggs in a basin, with a little nutmeg grated, lemon-peel, and a glass of brandy; add this to the curd, with two ounces of currants, washed and picked; stir it all well together; have your tins ready lined with puff* paste about a quarter of an inch thick, notch them all round the edge, and fill each with the curd, Bake them twenty minutes. When you have company, and want a variety, you can make a mould of curd and cream, by putting the curd in a mould full of holes, instead on the colander: let it stand for six hours, then turn it out very carefully on a dish, and pour over it half a pint of good cream sweetened with loaf sugar, and a little nutmeg. What there is left, if set in a cool place, will make excellent cheesecakes the next day.
Put a spoonful of rennet into a quart of milk; when turned, drain the curd through a coarse sieve, gently break the curd, and rub in a quarter of a pound of butter, a quarter of a pound of sugar, nutmeg, and two Naples biscuits grated, the yolks of four eggs, and the white of one, half an ounce of almonds, half bitter and half sweet, well beaten in a mortar, with two spoonfuls of rose water, four ounces of currants; put in the curd, and mix all together. One quart of milk, and three dessert spoonfuls of rice-flour, six eggs, leave out three of the whites, and currants to your taste.
Beat eight eggs well, while a quart of milk is on the fire, and when it boils, put in the eggs, and stir them till they come to a curd; then pour it out, and when it is cold, put in a little salt, two spoonfuls of rose water, and three-quarters of a pound of currants well washed; put it into puff paste, and bake it. If you use tin patties to bake in, butter them, or you will not be able to take them out; but if you bake them in glass or china, only an upper crust will be necessary, as you will not want to take them out when you send them to table.
Take one pound of loaf sugar pounded, six yolks, and four whites of eggs beaten, the juice of three fine lemons, the grated rind of two, and a quarter of a pound of fresh butter; put these ingrethents into a saucepan, and stir the mixture gently over a slow fire till it be of the consistence of honey; pour it into small jars, and when cold put paper dipped in brandy over them. It will keep good for a year.
Rub equal quantities of flour and butter, together with a little pounded and sifted loaf sugar, make it into a paste, with warm milk, roll it out, and line the pans with it.
Pare,core, and boil twelve apples with sufficient water to mash them; beat them very smooth, add six yolks of eggs, the juice of two lemons, and some grated lemon-peel, half a pound of fresh butter beaten to a cream, and sweetened with powder sugar, beat it in with the apples. Bake in a puff crust and serve open.
Slice a large French roll very thin, pour on it some boiling cream; when cold, add six or eight eggs, half a pound of butter melted, some nutmeg, a spoonful of brandy, a little sugar, and half a pound of currants. Put them in puff paste as other cheesecakes.