bers till it be as thick as you wish, and strew on some fine cinnamon.
To make Cheesecakes.
Take a gallon of new milk, set it as for a cheese, and gently whey it; break it into a mortar, put to it the yolks of six eggs, and flour of the whites; sweeten it to your taste, put in a nutmeg, some rose water, and sack; mix these together, set over the fire a quart of cream, and make it into a hasty-pudding; mix all together well, and fill you pattipans just as they are going into the oven, which must be ready immediately to receive them; when they rise well up, they are enough; make you paste; take about a pound of flour, and strew three spoonfuls of loaf sugar, beat and sifted, into it; rub in a pound of butter, one egg, and a spoonful of rose water, the rest cold fair water; make it into a paste, roll it very thin, put it into your pans, and fill them almost full.
Another Way.
Take tender curds, two gallons of milk, a quart of cream, and force the curd through a canvas strainer; add to this half a pound of good butter; a pint of cream, the yolks of twelve eggs, and two whites, put nutmeg, rose water, and salt to your own taste; mingle these well together and add to this a pound of currants washed, plumped, and dried; mix them all together, put them into coffins, and bake them in an oven or hot stove.
