New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

sugar, a quarter of an ounce each of cinnamon and nutmeg, the peel of two lemons chopped so fine that it becomes a paste, the yelks of eight and whites of six eggs, a pint of scalded cream, and a glass of brandy. Put a light thin puff paste in the pattypans, and three parts fill them. _Lemon Cheesecakes._ Mix four ounces of sifted lump sugar, and four ounces of butter, and gently melt it; then add the yelks of two 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, and 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 Lemon Cheesecake._ 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 yelks 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. _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 been melted carefully without oiling, and which must be nearly cold before you use it; then beat the yelks 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. For the crust, turn to page 139. _Potatoe Cheesecakes._ Boil six ounces of potatoes, and four ounces of lemonpeel: beat the latter in a marble mortar, with four ounces of sugar; then add the potatoes, beaten, and