How To Make Cheese-Cake

Description

This section is from the book "The National Cook Book", by A Lady Of Philadelphia. Also available from Amazon: I Know How to Cook.

How To Make Cheese-Cake

244. Orange Cheese-Cake

A quarter of a pound of butter, A quarter of a pound of sugar,

Three eggs,

A wine glass of milk or cream,

Two ounces of sponge cake,

The rind of one orange grated, Half a nutmeg,

One table spoonful of brandy, or two of rose water.

Pour the milk or cream over the sponge cake to moisten it. Then stir together your butter and sugar, whisk your eggs, mash the cake very fine, and mix all together with the liquor and spice.

Line your pie plates with paste, fill with the mixture, and bake in a moderate oven.

245. Lemon Cheese-Cake

A quarter of a pound of butter,

A quarter of a pound of sugar,

A wine glass of milk or cream,

Two ounces of sponge cake,

Three eggs,

The grated rind of one and juice of half a lemon.

Slice the cake, and pour over it the milk or cream. Beat the butter and sugar together, and stir into it. Mash the sponge cake very fine, and add to the above. Grate the yellow rind, and squeeze the juice of half a lemon and stir in.

Cover the pie plates with paste, fill with the mixture, and bake in a moderately hot oven

246. Curd Cheese-Cake

One quart of milk, Half a pound of sugar, A quarter of a pound of butter, Five eggs,

One tea spoonful of grated nutmeg, A quarter of a pound of currants.

Warm the milk, and turn it to a curd, with a piece of rennet, or a table spoonful of the wine in which a rennet has been soaked. As soon as the milk is a thick curd, take it out with a broad ladle or spoon, and lay it on a sieve to drain. Beat the eggs, and add the drained curd, also the sugar and butter, which must have been beaten to a cream, then the spice and fruit.

For those who would prefer it sweeter, more sugar may be added.

Line your pie plates with paste, fill them with the above mixture, and bake in a moderately hot oven.