Beat a quart of milk with eight eggs till it comes to a curd, strain the whey from it, and put the curd, with a quarter of a pound of butter, three eggs, and three spoonfuls of sugar, into a mortar; beat and mix thoroughly, add half a nutmeg and a little salt. Bake in very light puff-paste cases.

Curd Cheesecakes

Beat in a mortar till it looks like butter a pound and a half of cheese-curd, with ten ounces of butter; add a quarter of a pound of almonds previously pounded with orange-flower water, a pound of sugar, eight yolks and four whites of eggs, and a little cream. It will take a quarter of an hour to incorporate all these ingredients thoroughly. Bake in puff-paste in a quick oven.

Almond Cheesecakes

Take six ounces of sweet and three of bitter almonds, and beat them fine in the mortar; add eight eggs well whipped, twelve ounces of loaf-sugar, half a pound of fresh butter carefully melted, and four ounces of ground rice. Mix well together, and beat it up for half an hour. Bake in pattypans lined with puff-paste in a moderate oven.

Lemon Cheesecakes

The peel of two lemons boiled in two or three waters till tender; pound them with six ounces of sugar; add the yolks of six eggs beaten up well with six ounces of melted butter and the juice of half a lemon. Bake in pattypans lined with puff-paste in a quick oven.

Orange Cheesecakes

Blanch half a pound of sound sweet almonds, and beat them very fine with two spoonfuls of orange-flower water, half a pound of fine pounded sugar, three quarters of a pound of melted butter added when almost cold, eight yolks and four whites of eggs. When well beaten and mixed, strain it. Boil the peel of a Seville orange till the bitterness is out, pound it fine, and mix with the rest. Bake in very light puff-paste. This is an incomparable cheesecake. Orange, apricot, or pine-apple marmalade may be substituted for the Seville orange-peel.