in a caudle made with white-wine and sugar, and thicken with eggs; so
serve it hot.

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

_To make Almond Cheesecakes_:--Take a good handful or more of almonds,
blanch them in warm water, and throw them in cold; pound them fine,
and in the pounding put a little sack or orange-flower-water to keep
them from oiling; then put to your almonds the yolks of two hard eggs,
and beat them together: beat the yolks of six eggs, the whites of
three, and mix with your almonds, and half a pound of butter melted,
and sugar to your taste; mix all well together, and use it as other
cheesecake stuff.

_To make the light Wigs_:--Take a pound and half of flour, and half a
pint of milk made warm; mix these together, and cover it up, and let
it lie by the fire half an hour; then take half a pound of sugar, and
half a pound of butter; then work these in the paste, and make it into
wigs, with as little flour as possible. Let the oven be pretty quick,
and they will rise very much.

_To make very good Wigs_:--Take a quarter of a peck of the finest