; then put in the juice of two lemons, and let it stand awhile
with the lemons in it. Put it in a linen strainer, and hang it up to
drain out the whey. When it is drained dry, take it down, and put to it
a spoonful or two of rose-water, and sweeten it to your taste: put it
into your pan, which must be full of holes; let it stand a little; put
it into your dish with cream, and stick some blanched almonds about it.

_Italian Cheese._

One quart of cream, a pint of white wine, the juice of three lemons, a
little lemon-peel, and sugar to your taste; beat it with a whisk a
quarter of an hour; then pour it on a buttered cloth, over a sieve, to
drain all night, and turn it out just before it is sent to table. Strew
comfits on the top, and garnish as you like.

_Lemon Cheese--very good._

Into a quart of thick sweet cream put the juice of three lemons, with
the rind finely grated; sweeten it to your taste; beat it very well;
then put it into a sieve, with some fine muslin underneath it, and let
it stand all night. Next day turn it out, and garnish with preserved
orange or marmalade.

Half the above quantity makes a large cheese. Do not beat it till it
comes to butter, but only till it is near coming. It is a very pretty
dish.

_Cheesecake._ No. 1.

Take four quarts of new milk and a pint of cream; put in a blade or two
of mace, with a bag of ambergris; set it with as much runnet as will
bring it to a tender curd. When it has come, break it as you would a
cheese, and, when you have got what whey you can from it, put it in a
cloth and lay it in a pan or cheese-hoop, placing on it a weight of five
or six pounds, and, when you find it well pressed out, put it into an
earthen dish, bruising it very small with a spoon. Then take two ounces
of almonds, blanch and beat them with rose-water and cream; mix these
well together among your curd; sweeten them with loaf-sugar; put in
something more than a quarter of a pound of fresh butter, with the yolks
of six eggs mixed together. When you are ready to put it into crust,
strew in half a pound of currants; let the butter boil that you make
your crust with; roll out the cakes very thin. The oven must not be too
hot, and great care must be taken in the baking. When they rise up to
the top they are sufficiently done.

_Cheesecake._ No. 2.

Blanch half a pound of the best sweet almonds, and beat them very fine.
Add two spoonfuls of orange-flower or rose-water, half a pound of