Just warm a quart of new milk; put into it a spoonful of runnet, and set it near the fire till it breaks. Strain it through a sieve; put the curd into a pan, and beat it well with a spoon. Melt a quarter of a pound of butter, put in the same quantity of moist sugar, a little grated nutmeg, two Naples biscuits, grated fine, the yolks of four eggs beat well, and the whites of two, a glass of raisin wine, a few bitter almonds, with lemon or Seville orange-peel cut fine, a quarter of a pound of currants plumped; mix all well together, and put it into the paste and pans for baking.
Lemon Cheesecake.
Grate the rind of three to the juice of two lemons; mix them with three sponge biscuits, six ounces of fresh butter, four ounces of sifted sugar, half a gill of cream, and three eggs well beaten. Work them well, and fill the pan, which must be lined with puff-paste; lay on the top some candied lemon-peel cut thin.
Another.
Boil the peel of two lemons till tender; pound it in a mortar very fine; blanch and pound a few almond kernels with the peel. Mix a quarter of a pound of loaf sugar, a quarter of a pound of butter, the yolks of six eggs, all together in the mortar, and put it in the puff-paste for baking. This quantity will make twelve or fourteen cakes.
Orange Cheesecake.
Take the peel of one orange and a half and one lemon grated; squeeze out the juice; add a quarter of a pound of sugar, and a quarter of a pound of melted butter, four eggs, leaving out the whites, a little Naples biscuit grated, to thicken it, and a little white wine. Put almonds in it if you like.
Scotch Cheesecake.
Put one ounce of butter into a saucepan to clarify; add one ounce of powder sugar and two eggs; stir it over a slow fire until it almost boils, but not quite. Line your pattypans with paste; bake the cakes of a nice brown, and serve them up between hot and cold.