your hand; then beat a pound of almonds with
rose-water till they be as fine as the curds; put to them the yolks
of twenty eggs, a quart of cream, two grated nutmegs, and a pound
and a half of sugar, when the coffins are ready to be set into the
oven, then mingle them together, and let them bake half an hour; the
paste must be made of milk and butter warmed together, dry the
coffins as you do for a custard, make the paste very stiff, and make
them into works.

_To make Cheesecakes without Milk._

Take twelve eggs, take away six whites, and beat them very well,
then take a quart of cream, and boil it with mace, take it off the
fire, put in the eggs, and stir them well together, then set it on
the fire again, and let it boil till it curds; then set it off, and
put to it a good quantity of sugar, some grated nutmeg, and beaten
mace; then dissolve musk & ambergriese in rose-water, three or four
spoonfuls of grated bread, with half a pound of almonds beat small,
a little cream, and some currans; then make the paste for them of
flour, sugar, cream, and butter, bake them in a mild oven; a quarter
of an hour will bake them.

_Cheesecakes otherways._

For the paste take a pottle of flour, half a pound of butter and the
white of an egg, work it well into the flour with the butter, then
put a little cold water to it, and work it up stiff; then take a
pottle of cream, half a pound of sugar, and a pound of currans
boil'd before you put them in, a whole nutmeg grated, and a little
pepper fine beaten, boil these gently, and stir it continually with
twenty eggs well beaten amongst the cream, being boil'd and cold,
fill the cheesecakes.

_To make Cheesecakes otherways._

Take eighteen eggs, and beat them very well, beat some flour amongst
them to make them pretty thick; then have a pottle of cream and boil
it, being boiled put in your eggs, flour, and half a pound of
butter, some cinamon, salt, boil'd currans, and sugar, set them over
the fire, and boil it pretty thick, being cold fill them and bake
them, make the crust as beforesaid.

_To make Cheesecakes in the Italian Fashion._

Take four pound of good fat Holland cheese, and six pound of good
fresh cheese curd of a morning milk cheese or better, beat them in a
stone or Wooden mortar, then put sugar to them, & two pound of well
washed currans, twelve eggs, whites & all, being first well beaten,
a pound of sugar, some cream, half an ounce of cinamon, a quar