t 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 yelks 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 (No. 1), 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 of 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.

_Lemon Cheesecakes._--(No. 41.)

Grate the rind of three, and take the juice of two lemons, and mix them
with three sponge biscuits, six ounces of fresh butter, four ounces of
sifted sugar, a little grated nutmeg and pounded cinnamon, half a gill
of cream, and three eggs well beaten; work them with the hand, and fill
the pans, which must be sheeted as in the last receipt with puff paste,
and lay two or three slices of candied lemon-peel, cut thin, upon the
top.

_Orange Cheesecakes._--(No. 42.)

To be made in the same way, omitting the lemons, and using oranges
instead.

_Almond Cheesecakes._--(No. 43.)

Blanch six ounces of sweet, and half an ounce of bitter almonds; let
them lie half an hour in a drying stove, or before the fire; pound them
very fine in a mortar, with two table-spoonfuls of rose or orange-flower
water, to prevent them from oiling; set into a stew-pan half a pound of
fresh butter; set it in a warm place, and cream it very smooth with the
hand, and add it to the almonds, with six ounces of sifted loaf sugar, a
little grated lemon-peel, some good cream, and four eggs; rub all well
together with the pestle; cover a patty-pan with puff paste; fill in the
mixture; ornament it with slices of candied lemon-peel and almonds
split, and bake it half an hour in a brisk oven.

_Mille Feuilles, or a Pyramid of Paste._--(No. 44.)

Roll out puff paste (No. 1,) half an inch thick; cut out with a cutter
made for the purpose, in