Common Cheesecakes.
PUT a spoonful of rennet into a quart of new milk,
and let it near the fire. When the milk is blood-warm,
and broken, drain the curd through a coarse sieve. Now
and then break the curd gently with your fingers, and
rub into it a quarter of a pound of butter, the same
quantity of sugar, a nutmeg, and two Naples biscuits
grated; the yolks of four eggs, and the white of one,
with an ounce of almonds well beaten with two spoonsful
of rose-water, and the same of sack. Then clean and
wash six ounces of currants, and put them into the curd.
Mix all well together, fill your patty pans, and send
them to a moderate oven.