ld butter-paste,
with sugar mixed with it, then the whey being dried very well from
the cheese-curds which must be made of new milk or butter, beat them
in a mortar or tray, with a quarter of a pound of butter to every
pottle of curds, a good quantity of rose-water, three grains of
ambergriese or musk prepared, the crums of a small manchet rubbed
through a cullender, the yolks of ten eggs, a grated nutmeg,
a little salt, and good store of sugar, mix all these well together
with a little cream, but do not make them too soft; instead of bread
you may take almonds which are much better; bake them in a quick
oven, and let them not stand too long in, least they should be to
dry.

_To make Cheesecakes otherways._

Make the crust of milk & butter boil'd together, put it into the
flour & make it up pretty stiff, to a pottle of fine flour, take
half a pound of butter; then take a fresh cheese made of morning
milk, and a pint of cream, put it to the new milk, and set the
cheese with some runnet, when it is come, put it in a cheese-cloth
and press it from the whey, stamp in the curds a grated fine small
manchet, some cloves and mace, a pound and a half of well washed and
pick't currans, the yolks of eight eggs, some rose-water, salt, half
a pound of refined white sugar, and a nutmeg or two; work all these
materials well together with a quarter of a pound of good sweet
butter, and some cream, but make it not too soft, and make your
cheesecakes according to these formes.

_To make Cheesecakes otherways._

Make the paste of a pottle of flour, half a pound of butter, as much
ale barm as two egg shells will hold, and a little saffron made into
fine powder, and put into the flour, melt the butter in milk, and
make up the paste; then take the curds of a gallon of new milk
cheese, and a pint of cream, drain the whey very well from it, pound
it in a mortar, then mix it with half a pound of sugar, and a pound
of well washed and picked currans, a grated nutmeg, some fine beaten
cinamon, salt, rose-water, a little saffron made into fine powder,
and some eight yolks of eggs, work it up very stiff with some butter
and a little cream.

_Otherways._

Take six quarts of new milk, run it pretty cold, and when it is
tender come, drain from it the whey, and hang it up in a strainer,
press the whey from it, and beat it in a mortar till it be like
butter, then strain it through a strainer, and mingle it with a
pound of butter with