7. _Another way for Cheese-cakes._

Take the Curd of four Gallons of new Milk, and put thereto half a pound
of Almonds blanched and beaten fine with Rosewater, then put in one Pint
of Raw Cream, the yolks of ten Eggs, some beaten Spice, a little Salt,
one pound and half of plumped Currans, a little Rosewater, and some
Sugar, and so mix them very well, and put them into your Crust and bake
them.


8. _Another way for Cheese-cakes._

Take the Curd of four Gallons of new Milk, beat it well in a Mortar with
half a pound of fresh Butter, and then season it as you do the other
above-named.


9. _Another way for Cheese-cakes._

Take the same quantity of Curd, and mix it with half a Pound of Rice
boiled tender in Milk, one quarter of a pound of fresh Butter, the yolks
of eight Eggs, one Pint of Cream, beaten Spice, two pounds of Currans
first plumped, Rosewater and Sugar, and a little Salt, and so bake them,
not too much.


10. _To make fresh Cheese._

Take some very tender Cheese-Curd, stamp it very well in a Mortar with a