ter of
an ounce of mace, and a little saffron, mix them well together, &
fill your talmouse or cheesecakes pasty-ways in good cold
butter-paste; sometimes use beaten almonds amongst it, and some
pistaches whole; being baked, ice them with yolks of eggs,
rose-water, and sugar, cast on red and white biskets, and serve them
up hot.

_Cheesecakes in the Italian fashion otherways._

Take a pound of pistaches stamped with two pound of morning-milk
cheese-curd fresh made, three ounces of elder flowers, ten eggs,
a pound of sugar, a pound of butter, and a pottle of flour, strain
these in a course strainer, and put them in short or puff past.

_To make Cheesecakes otherways._

Take a good morning milk cheese, or better, of some eight pound
weight, stamp it in a mortar, and beat a pound of butter amongst it,
and a pound of sugar, then mix with it beaten mace, two pound of
currans well picked and washed, a penny manchet grated, or a pound
of almonds blanched and beaten with fine rose-water, and some salt;
then boil some cream, and thicken it with six or eight yolks of
eggs, mixed with the other things, work them well together, and fill
the cheesecakes, make the curd not too soft, and make the paste of
cold butter and water according to these forms.

_To make a Triffel._

Take a quart of the best and thickest cream, set it on the fire in a
clean skillet, and put to it whole mace, cinamon, and sugar, boil it
well in the cream before you put in the sugar; then your cream being
well boiled, pour it into a fine silver piece or dish, and take out
the spices, let it cool till it be no more than blood-warm, then put
in a spoonful of good runnet, and set it well together being cold
scrape sugar on it, and trim the dish sides finely.

_To make fresh Cheese and Cream._

Take a pottle of milk as it comes from the cow, and a pint of cream,
put to it a spoonful of runnet, and let it stand two hours, then
stir it up and put it in a fine cloth, let the whey drain from it,
and put the curd into a bowl-dish, or bason; then put to it the yolk
of an egg, a spoonful of rose-water, some salt, sugar, and a little
nutmeg finely beaten, put it to the cheese in the cheese-fat on a
fine cloth, then scrape on sugar, and serve it on a plate in a dish.

Thus you may make fresh cheese and cream in the _French_ fashion
called _Jonches_, or rush cheese, being put in a mould of rushes
tyed at both ends, and being dished put cream to it.