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page 167
and the white of one egg, the rind of three lemons shred fine, and the juice of
one and a half, one Savoy biscuit, some blanched almonds pounded, three
spoonfuls of brandy; mix well, and put in paste made as follows: eight ounces of
flour, six ounces of butter; two thirds of which mix with the flour first; then
wet it with six spoonfuls of water, and roll the remainder in.
Another way.--Boil two large lemons, or three small ones, and after squeezing,
pound them well together in a mortar, with four ounces of loaf-sugar, the yolks
of six eggs and eight ounces of fresh butter. Fill the pattypans half full.
Orange cheesecakes are done the same way, only you must boil the peel in two or
three waters to take out the bitterness; or make them of orange marmalade well
beaten in a mortar.
Orange Cheesecakes.
When you have blanched half a pound of almonds, beat them very fine, with
orange-flower water, and half a pound of fine sugar beaten and sifted, a pound
of butter that has melted carefully without oiling, and which must be nearly
cold before you use it; then beat the yolks of ten, and whites of four eggs;
pound two candied oranges, and a fresh one with the bitterness boiled out, in a
mortar, till as tender as marmalade, without any lumps; and beat the whole
together, and put into pattypans.
Potatoe Cheesecakes.
Boil six ounces of potatoes, and four ounces of lemon-peel; beat the latter in a
marble mortar, with four ounces of sugar; then add the potatoes, beaten, and
four ounces of butter melted in a little cream. When well mixed, let it stand to
grow cold. Put crust in pattypans, and rather more than half fill them. Bake in
a quick oven half an hour; sifting some double refined sugar on them when going
to the oven.
This quantity will make a dozen.
Almond Cheesecakes.
Blanch and pound four ounces of almonds, and a few
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