CURD CHEESE-CAKE.
246. One quart of milk,
Half a pound of sugar,
A quarter of a pound of butter,
Five eggs,
One tea spoonful of grated nutmeg,
A quarter of a pound of currants.
Warm the milk, and turn it to a curd, with a piece of rennet, or a table spoonful of the wine in which a rennet has been soaked. As soon as the milk is a thick curd, take it out with a broad ladle or spoon, and lay it on a sieve to drain. Beat the eggs, and add the drained curd, also the sugar and butter, which must have been beaten to a cream, then the spice and fruit.
For those who would prefer it sweeter, more sugar may be added.
Line your pie plates with paste, fill them with the above mixture, and bake in a moderately hot oven.
COTTAGE CHEESE-CAKE.
247. One pint of curd,
One gill and a half of cream,
Three eggs,
Sugar, nutmeg, and cinnamon to the taste.
Mix the curd and cream thoroughly together. Beat the eggs, add them with the sugar and spice. Make a paste, cover your pie plates, and fill them with the mixture.
Bake in a moderate oven.