currants, half a pound of the finest sugar, beaten and sifted, and two
quarts of thick cream, which must be kept stirred over a gentle fire.
When almost cold, add eight eggs, leaving out half the whites, well
beaten and strained, a little beaten mace and finely powdered cinnamon,
with four well pounded cloves. Mix them well into the rest of the
ingredients, keeping it still over the fire as before. Pour it well
beaten into puff-paste for the oven, and if it be well heated they will
be baked in a quarter of an hour.

_Cheesecake._ No. 3.

Take two quarts of milk, make it into curd with a little runnet; when it
is drained as dry as possible, put to it a quarter of a pound of butter;
rub both together in a marble mortar till smooth; then add one ounce of
almonds blanched; beat two Naples biscuits, and about as much crumb of
roll; put seven yolks of eggs, but only one white; season it with mace
and a little rose-water, and sweeten to your taste.

_Cheesecake._ No. 4.

Break one gallon of milk with runnet, and press it dry; then beat it in
a mortar very small; put in half a pound of butter, and beat the whole
over again until it is as smooth as butter. Put to it six eggs, leaving
out half the whites; beat them very light with sack and rose-water, half
a nutmeg grated, half a quarter of a pound of almonds beaten fine with
rose-water and a little brandy. Sweeten to your taste; put in what
currants you like, make a rich crust, and bake in a quick oven.

_Cheesecake._ No. 5.

A quart of milk with eight eggs beat together; when it is come to a
curd, put it into a sieve, and strain the whey out. Beat a quarter of a
pound of butter with the curd in a mortar, with three eggs and three
spoonfuls of sugar; pound it together very light; add half a nutmeg and
a very little salt.

_Cheesecake._ No. 6.

Take a pint of milk, four eggs well beaten, three ounces of butter, half
a pound of sugar, the peel of a lemon grated; put all together into a
kettle, and set it over a clear fire; keep stirring it till it begins to
boil; then mix one spoonful of flour with as much milk as will just mix
it, and put it into the kettle with the rest. When it begins to boil,
take it off the fire, and put it into an earthen pan; let it stand till
the next morning; then add a quarter of a pound of currants, a little
nutmeg, and half a glass of brandy.

_Almond Cheesecake._

Blanch six ounces of sweet and half an ounce of bitter almonds; l