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Take the curd of a gallon of milk, three quarters of a pound of fresh butter, two grated biscuits, two ounces of blanched almonds pounded, with a little sack and orange flower, half a pound of currants and seven eggs, some spice and sugar, beat them up in a little cream, till they are very light, and then make your cheesecakes.

Take six ounces of potatoes, four ounces of lemon peel, four ounces of sugar, and four ounces of butter; boil the lemon peel till tender, pare and scrape the potatoes, boil them tender and bruise them; beat the lemon peel with the sugar then beat them all together well, and let it lie till cold; put crust in your pattipans and fill them a little more than half; bake them in a quick oven half an hour, and sift some double refined sugar on them as they go in; this quantity will make a dozen small pattipans.

For the paste use a quart of fine flour, or more, a pound of butter rubbed into the flour, with a quarter of a pound of sugar beat fine, two spoonfuls of orange flower water; make it into a paste and lay it in pattipans for the curd; take the yolks of twelve eggs beat in a pint of very thick cream; when the cream boils up put in the eggs, then take if off and put it in a cloth over a culender; whey some new milk with runnet for the other curd, when you temper them together, take a pound of currants, three quarters of a pound