while it boils, that it may not burn; then let it stand till it is cold,
and put it into your Paste. When you serve it, strew fine Sugar over it.
Serve it cold.



To make _Lemon_ Cheesecakes. From Mrs. _M.N._

Grate the Rind of a large Lemon, into the Yolks of eight raw Eggs, being
first very well beat; then add a quarter of a Pound of fine Sugar well
beaten and sifted, and four Ounces of fresh Butter; warm these gently over
a Fire, keeping it stirring all the while till it begins to thicken; then
take it off, and put it in the Coffins made of puff Crust, and bake your
Cheesecakes in a gentle Oven.



To make _Orange_ or _Lemon_ Cheesecakes, another way. From the same.

Take the Rind of a large Lemon or Orange, and boil it in four or five
Waters till it is quite tender, and free from its Bitterness; then either
shred it or beat it very fine in a Marble Mortar with the Yolks of eight
hard Eggs, six Ounces of Loaf-Sugar finely powder'd, and a spoonfull of
Orange-Flower-Water: mix this then with as much Cream, and two Eggs beat,
as will render it of the Consistence of Cheesecake-meat before it is baked;
then put it into your Coffins, and bake them in a gentle Oven. You may put
in Currans if you please, but they are generally omitted: however, if you
like to have them, let them be first plump'd a little over the Fire in
Sugar and Water.