The best way for these Cheesecakes is to make the Coffins in Patty-Pans,
and fill them with the Meat near an Inch thick.

The Proportions mention'd above will serve to direct for a large quantity.



To make _Cheesecakes._ From Lady G.

Take a Quart of tender Curd, and drain it from the Whey; then break it
small; then take a quarter of an Ounce of Mace finely powder'd, and eight
Ounces of fine Sugar sifted, eight Yolks of Eggs well beaten, four Ounces
of blanched Almonds beat fine in a Marble Mortar with Rose-Water, or
Orange-Flower-Water, and grate four penny _Naples_ Biscuits into a Pint of
Cream, and boil them together over a gentle Fire, stirring it all the while
till it is as thick as an hasty Pudding; then mix with it eight Ounces of
Butter, and put it to the Curd, but not too hot: mix then all well
together, and put it in your Paste.



A _Sorrel_ Tart. From the same.

Wash some Spinach and Sorrel Leaves in two or three Waters, for they are
apt to gather Dirt; then either shred them, and squeeze the Juice out
through a Cloth, or else beat them in a Mortar of Marble, and strain off
the Juice; about half a Pint of Juice will be enough: then shred into it
about a Quart measure of the same Herbs, and add six Ounces of fine Sugar
beaten, and some Spice, with the Yolks of six hard Eggs bruised, and well
mix'd with it, and two Eggs raw well beaten; then put in half a Pint of