Put a spoonful of rennet into a quart of new milk, and set it near the fire; let the milk be blood warm, and when it is broken, drain the curd through a coarse sieve. Now and then break the curd gently with the fingers, and rub into it a quarter of a pound of butter, the same quantity of sugar, a nutmeg, and two Naples biscuits grated, the yolks of tour eggs and the white of one, and an ounce of almonds well beaten, with two spoonsful of rose water, and the same of sack. Clean six ounces of currants well, and put them into the curd. Mix all well together, and send it to the oven.

Citron Cheesecakes

Beat the yolks of four eggs, and mix them with a quart of boiled cream. When it is cold, set it on the fire, and let it boil till it curds. Blanch some almonds,,beat them with orange-flower water, put them into the cream, with a few Naples biscuits, and green citron shred fine. Sweeten it to the palate, and bake it in cups.

Lemon Cheesecakes

Boil very tender the peel of two large lemons, and pound it well in a mortar, with a quarter of a pound of loaf sugar, the yolks of six eggs, half a pound of fresh butter, and a little curd beat fine. Pound and mix all together, lay a puff paste on the patty pans, fill them half full, and bake them. Orange cheesecakes are done the same way; but boil the peel in two or three waters, to deprive it of its bitter taste.

Almond Cheesecakes

Blanch four ounces of Jordan almonds, and put them into cold water ; beat them with rose water, in a marble mortar or wooden bowl, and put to them four ounces of sugar, and the yolks of four eggs beat fine. Work it in the bowl or mortar till it becomes frothy and white, and then make a rich puff paste in this manner : Take half a pound of flour, a quarter of a pound of (timer, and rub a little of the butter into the flour. Mix it stiff with a little cold water, then roll the paste straight out, throw over it a little Hour, and lay over it one third of the butter in thin bits. Throw a little more flour over the butter, and do so for three times. Then put the paste in tins, fill them, grate sugar over them, and put them in a gentle oven to bake.

Curd Cheesecakes

Beat half a pint of good curds with four eggs, three spoonsful of rich cream, half a nutmeg grated, and a spoonful of ratifia, rose, or orange water. Put to them a quarter of a pound of sugar and half a pound of currants well washed and dried before the fire. Mix them all well together, put a good crust into patty pans, and bake them.

Bread Cheesecakes

Having sliced a penny loaf as thin as possible, pour on it a pint of boiling cream, and let it stand two hours : then take eight eggs, half a pound of butter, and a nutmeg grated. Beat them well together, and put in half a pound of currants well washed and dried before the lire, and a spoonful of white wine or brandy. Bake them in patty pans or raised crust.

Rice Cheesecakes

Take four ounces of rice, and having boiled till it be tender, put it in a sieve to drain. Then put in four eggs well beaten, half a pound of butter, half a pint of cream, six ounces of sugar, a nutmeg grated, and a glass of brandy or ratifia water Beat them all well together, and put them into raised crusts, and bake them.

Fine Cheesecakes

Warm a pint of cream, and put to it five quarts of milk warm from the cow. Then put to it rennet, give it a stir about, and when it is turned, put the curd into a linen cloth or bag. Let it drain well away from the whey, but do not squeeze it too much. Then put it into a mortar, and break the curd as fine as butter. Put to the curd half a pound of sweet almonds blanched and beaten exceedingly fine, and half a pound of macaroons beaten very fine, or Naples biscuits: add to it the yolks of nine eggs beaten, a nutmeg grated, two perfumed plums dissolved in rose or orange .flower water, and half a pound of fine sugar. Mix all well together, then melt a pound and a quarter of butter, and stir it well in. Make a puff paste in this manner: Take a pound of tine Hour, wet it with cold water, roll it out, put into it by degrees a pound of fresh butter, and shake a little flour on each coat whilst rolling it. Finish the cake in the manner before directed. The perfumed plums, may be left out, if disliked.