To make fine Cheesecakes.
TAKE a pint of cream, warm it, and put it to five quarts of
milk warm from the cow, then put runnet to it, and just
give it a stir about; and when it is come, put the curd in a
linen bag or cloth, let it drain well away from the whey; but
do not squeeze it much; then put it in a mortar, and break the
curd as fine as butter, then put to your curd half a pound of
sweet almonds blanched and beat exceeding fine, and half a
pound of mackeroons beat very fine. If you have no mackeroons,
get Naples biscuits, then add to it the yolks of nine eggs beaten,
a whole nutmeg grated, two perfumed plumbs, dissolved in rose
or orange flower water, half a pound of fine sugar; mix all well
together, then melt a pound and a quarter of butter, and stir it
well in it, and half a pound of currants plumped; let it stand to
cool till you use it, then make your puff-paste thus: take a
pound of fine flour, wet it with cold water, roll it out, put into