Page:Art of Cookery 1774 edition.djvu/317

Rh You may leave out the currants for change, nor need you put in the perfumed plumbs, if you dislike them; and for variety, when you make them of mackeroons, put in as much tincture of saffron as will give then a high colour, but no currants. This we call saffron cheesecakes; the other without currants, almond cheesecakes; with currants, fine cheesecakes; with mackeroons, mackeroon cheesecakes.

TAKE the peel of two large lemons, boil it very tender, then pound it well in a mortar, with a quarter of a pound or more of loaf sugar, the yolks of six eggs, and half a pound of fresh butter; pound and mix all well together, lay a puff-paste in your patty-pans, fill them half full, and bake them. Orange cheesecakes are done the same way, only you boil the peel in two or three waters, to take out the bitterness.

TAKE two large lemons, grate off the peel of both, and squeeze out the juice of one, and add to it half a pound of double-refined sugar, twelve yolks of eggs, eight whites well beaten, then melt half a pound of butter, in four or five spoonfuls of cream, then stir it all together, and set over the fire, stirring it till it begins to be pretty thick; then take it off, and when it is cold, fill your patty-pans little more than half full. Put a paste very thin at the bottom of your patty-pans. Half an hour, with a quick oven, will bake them.

TAKE half a pound of Jordan almonds, and lay them in cold water all night, the next morning blanch then into cold water, then take them out, and dry them in a clean cloth, beat them very fine in a little orange-flower water, then take six eggs, leave out four whites, beat them and strain them, then half a pound of white sugar, with a little beaten mace; beat them well together in a marble mortar, take ten ounces of good fresh butter, melt it, a little grated lemon-peel, and put them in the mortar with the other ingredients; mix all well together, and fill your patty-pans.