How To Make Almond-Cheese-Cakes

Take five quarts of milk, hot from the cow, and mix it with a pint of cream; then put rennet to it, and just stir it about. When the curds appear put them into a linnen bag, and drain off the whey ; beat the curds fine in a mortar, and miz them with half a pound of blanched almonds, beaten to a very fine powder; as also with half a pound of Naples biscuits, beaten to a powder. Add to these, nine yolks of eggs well beaten, half a pound of sugar, and a grated nutmeg. When they are mixed together, stir in a pound and a quarter of melted butter; cover patty-pans with puff-paste just made, pour in the mixture, and bake them for half an hour. You may add half a pound of currants to the mixture; and then they will be currant cheese-cakes. If you take half a pound of mackaroons, instead of the Naples biscuits, they will be mack-aroon-cheese-cakes. If you add tincture of saffron, enough to give them a high colour, they are called saffron-cheese-cakes.

How To Make Lemon-Cheese-Cakes

Pare off the outside peel of two large lemons, boil it till it is tender, pound it well in a mortar, with a quarter of a pound of loaf sugar, half a pound of fresh butter, and the yolks of fix eggs. When they are well mixt together, cover pattypans with puff-paste, fill them half full, and bake them for half an hour.

How To Make Orange-Cheese-Cakes

Take the outside-peel of two oranges, and boil them in two or three waters, to take out the bit-terness, and then proceed in the same manner as in making the lemon-cheese-cakes.