191. To make common CURD CHEESE CAKES.

Take a pennyworth of curds, mix them with a little cream, beat four eggs, put to them six ounces of clarified butter, a quarter of a pound of sugar, half a pound of currans well wash’d, and a little lemon-peel shred, a little nutmeg, a spoonful of rose-water or brandy, whether you please, and a little salt, mix altogether, and bake them in small petty pans.

192.  CHEESE CAKES without CURRANS.

Take five quarts of new milk, run it to a tender curd, then hang it in a cloth to drain, rub into them a pound of butter that is well washed in rose-water, put to it the yolks of seven or eight eggs, and two of the whites; season it with cinnamon, nutmeg and sugar.

193. To make a CURD PUDDING.

Take three quarts of new milk, put to it a little erning, as much as will break it when it is scumm’d break it down with your hand, and when it is drained grind it with a mustard ball in a bowl, or beat it in a marble-mortar; then take half a pound of butter and six eggs, leaving out three of the whites; beat the eggs well, and put them into the curds and butter, grate in half a nutmeg, a little lemon-peel shred fine, and salt, sweeten it to your taste, beat them all together, and bake them in little petty-pans with fast bottoms; a quarter of an hour will bake them; you must butter the tins very well before you put them in; when you dish them up you must lay them the wrong side upwards on the dish, and stick them with either blanch’d almonds, candid orange, or citron cut in long bits, and grate a little loaf sugar over them.

194. To make a SLIPCOAT CHEESE.

Take five quarts of new-milk, a quart of cream, and a quart of water, boil your water, then put your cream to it; when your milk is new-milk warm put in your erning, take your curd into the strainer, break it as little as you can, and let it drain, then put it into your vat, press it by degrees, and lay it in grass.

195. To make CREAM CHEESE.

Take three quarts of new-milk, one quart of cream, and a spoonful of erning, put them together, let it stand till it come to the hardness of a strong jelly, then put it into the mould, shifting it often into dry cloths, lay the weight of three pounds upon it, and about two hours after you may lay six or seven pounds upon it; turn it often into dry cloths till night, then take the weight off, and let it lie in the mould without weight and cloth till morning, and when it is so dry that it doth not wet a cloth, keep it in greens till fit for use; if you please you may put a little salt into it.

196. To make PIKE eat like STURGEON.

Take the thick part of a large pike and scale it, set on two quarts of water to boil it in, put in a jill of vinegar, a large handful of salt, and when it boils put in your pike, but first bind it about with coarse inkle; when it is boiled you must not take off the inkle or baising, but let it be on all the time it is in eating; it must be kept in the same pickle it was boiled in, and if you think it be not strong enough you must add a little more salt and vinegar, so when it is cold put it upon your pike, and keep it for use; before you boil the pike take out the bone.