Part 55 (1/2)

Take a porringer full of French perle barley, boil it in eight or nine several waters very tender, then put it in a quart of cream, with some large mace, and whole cinamon, boil it about a quarter of an hour; then have two pound of almonds blanched and beaten fine with rose-water, put to them some sugar, and strain the almonds with some cold cream, then put all over the fire, and stir it till it be half cold, then put to it two spoonfuls of sack or white-wine, and a little salt, and serve it in a dish cold.

_To make Cheesecakes._

Let your paste be very good, either puff-paste or cold b.u.t.ter-paste, with sugar mixed with it, then the whey being dried very well from the cheese-curds which must be made of new milk or b.u.t.ter, beat them in a mortar or tray, with a quarter of a pound of b.u.t.ter to every pottle of curds, a good quant.i.ty of rose-water, three grains of ambergriese or musk prepared, the crums of a small manchet rubbed through a cullender, the yolks of ten eggs, a grated nutmeg, a little salt, and good store of sugar, mix all these well together with a little cream, but do not make them too soft; instead of bread you may take almonds which are much better; bake them in a quick oven, and let them not stand too long in, least they should be to dry.

_To make Cheesecakes otherways._

Make the crust of milk & b.u.t.ter boil'd together, put it into the flour & make it up pretty stiff, to a pottle of fine flour, take half a pound of b.u.t.ter; then take a fresh cheese made of morning milk, and a pint of cream, put it to the new milk, and set the cheese with some runnet, when it is come, put it in a cheese-cloth and press it from the whey, stamp in the curds a grated fine small manchet, some cloves and mace, a pound and a half of well washed and pick't currans, the yolks of eight eggs, some rose-water, salt, half a pound of refined white sugar, and a nutmeg or two; work all these materials well together with a quarter of a pound of good sweet b.u.t.ter, and some cream, but make it not too soft, and make your cheesecakes according to these formes.

_To make Cheesecakes otherways._

Make the paste of a pottle of flour, half a pound of b.u.t.ter, as much ale barm as two egg sh.e.l.ls will hold, and a little saffron made into fine powder, and put into the flour, melt the b.u.t.ter in milk, and make up the paste; then take the curds of a gallon of new milk cheese, and a pint of cream, drain the whey very well from it, pound it in a mortar, then mix it with half a pound of sugar, and a pound of well washed and picked currans, a grated nutmeg, some fine beaten cinamon, salt, rose-water, a little saffron made into fine powder, and some eight yolks of eggs, work it up very stiff with some b.u.t.ter and a little cream.

_Otherways._

Take six quarts of new milk, run it pretty cold, and when it is tender come, drain from it the whey, and hang it up in a strainer, press the whey from it, and beat it in a mortar till it be like b.u.t.ter, then strain it through a strainer, and mingle it with a pound of b.u.t.ter with your hand; then beat a pound of almonds with rose-water till they be as fine as the curds; put to them the yolks of twenty eggs, a quart of cream, two grated nutmegs, and a pound and a half of sugar, when the coffins are ready to be set into the oven, then mingle them together, and let them bake half an hour; the paste must be made of milk and b.u.t.ter warmed together, dry the coffins as you do for a custard, make the paste very stiff, and make them into works.

_To make Cheesecakes without Milk._

Take twelve eggs, take away six whites, and beat them very well, then take a quart of cream, and boil it with mace, take it off the fire, put in the eggs, and stir them well together, then set it on the fire again, and let it boil till it curds; then set it off, and put to it a good quant.i.ty of sugar, some grated nutmeg, and beaten mace; then dissolve musk & ambergriese in rose-water, three or four spoonfuls of grated bread, with half a pound of almonds beat small, a little cream, and some currans; then make the paste for them of flour, sugar, cream, and b.u.t.ter, bake them in a mild oven; a quarter of an hour will bake them.

_Cheesecakes otherways._

For the paste take a pottle of flour, half a pound of b.u.t.ter and the white of an egg, work it well into the flour with the b.u.t.ter, then put a little cold water to it, and work it up stiff; then take a pottle of cream, half a pound of sugar, and a pound of currans boil'd before you put them in, a whole nutmeg grated, and a little pepper fine beaten, boil these gently, and stir it continually with twenty eggs well beaten amongst the cream, being boil'd and cold, fill the cheesecakes.

_To make Cheesecakes otherways._

Take eighteen eggs, and beat them very well, beat some flour amongst them to make them pretty thick; then have a pottle of cream and boil it, being boiled put in your eggs, flour, and half a pound of b.u.t.ter, some cinamon, salt, boil'd currans, and sugar, set them over the fire, and boil it pretty thick, being cold fill them and bake them, make the crust as beforesaid.

_To make Cheesecakes in the Italian Fas.h.i.+on._

Take four pound of good fat Holland cheese, and six pound of good fresh cheese curd of a morning milk cheese or better, beat them in a stone or Wooden mortar, then put sugar to them, & two pound of well washed currans, twelve eggs, whites & all, being first well beaten, a pound of sugar, some cream, half an ounce of cinamon, a quarter of an ounce of mace, and a little saffron, mix them well together, & fill your talmouse or cheesecakes pasty-ways in good cold b.u.t.ter-paste; sometimes use beaten almonds amongst it, and some pistaches whole; being baked, ice them with yolks of eggs, rose-water, and sugar, cast on red and white biskets, and serve them up hot.

_Cheesecakes in the Italian fas.h.i.+on otherways._

Take a pound of pistaches stamped with two pound of morning-milk cheese-curd fresh made, three ounces of elder flowers, ten eggs, a pound of sugar, a pound of b.u.t.ter, and a pottle of flour, strain these in a course strainer, and put them in short or puff past.

_To make Cheesecakes otherways._

Take a good morning milk cheese, or better, of some eight pound weight, stamp it in a mortar, and beat a pound of b.u.t.ter amongst it, and a pound of sugar, then mix with it beaten mace, two pound of currans well picked and washed, a penny manchet grated, or a pound of almonds blanched and beaten with fine rose-water, and some salt; then boil some cream, and thicken it with six or eight yolks of eggs, mixed with the other things, work them well together, and fill the cheesecakes, make the curd not too soft, and make the paste of cold b.u.t.ter and water according to these forms.