rind of three to the juice of two lemons; mix them with three
sponge biscuits, six ounces of fresh butter, four ounces of sifted
sugar, half a gill of cream, and three eggs well beaten. Work them well,
and fill the pan, which must be lined with puff-paste; lay on the top
some candied lemon-peel cut thin.

_Another._

Boil the peel of two lemons till tender; pound it in a mortar very fine;
blanch and pound a few almond kernels with the peel. Mix a quarter of a
pound of loaf sugar, a quarter of a pound of butter, the yolks of six
eggs, all together in the mortar, and put it in the puff-paste for
baking. This quantity will make twelve or fourteen cakes.

_Orange Cheesecake._

Take the peel of one orange and a half and one lemon grated; squeeze out
the juice; add a quarter of a pound of sugar, and a quarter of a pound
of melted butter, four eggs, leaving out the whites, a little Naples
biscuit grated, to thicken it, and a little white wine. Put almonds in
it if you like.

_Scotch Cheesecake._

Put one ounce of butter into a saucepan to clarify; add one ounce of
powder sugar and two eggs; stir it over a slow fire until it almost
boils, but not quite. Line your pattypans with paste; bake the cakes of
a nice brown, and serve them up between hot and cold.

_Cherries, to preserve._ No. 1.

Take either morella or carnation; stone the fruit; to morella cherries
take the jelly of white currants, drawn with a little water, and run
through a jelly-bag; to a pint and a half of jelly, add three pounds of
fine sugar. Set it on a quick fire; when it boils, skim it, and put in a
pound of stoned cherries. Let them not boil too fast at first; take them
off at times; but when they are tender boil them very fast till they are
very clear and jelly; then put them into pots or glasses. The carnation
cherries must have red currant jelly; if you have not white currant
jelly for the morella, codling jelly will do.

_Cherries, to preserve._ No. 2.

To three quarters of a pound of cherries stoned take one pound and a
quarter of sugar; leave out a quarter of a pound to strew on them as
they boil. Put in the preserving-pan a layer of cherries and a layer of
sugar, till they are all in; boil them quick, keeping them closely
covered with white paper, which take off frequently, and skim them;
strew the sugar kept out over them; it will clear them very much. When
they look clear they are done enough. Take them out of the syrup quite