made Plain and Eafy. 279 
You may leave out the currants for change, nor need you put 
In the perfumed plumbs, if you diflike them ; and for variety, 
when you make them of mackeroons, put in as much tinfture of 
fafFron as will give them a high colour, but no currants. This 
we call fafFron cheefecakes ; the other without currants, almond 
cheefecakes; with currants, fine cheefecakes ; v/ith mackeroons,, 
mackeroon cheefecakes. 
To make lemon cheefecakes . 
TAKE the peel of two large lemons, boil it very tender, then 
pound it well in a mortar, with a quarrer of a pound or more of 
loaf fugar, the yolks of fix eggs, and half a pound of frefh 
butter; pound and mix all well together, lay a pufF-pafte in 
your patty-pans, fill them half full, and bake them. Orange 
cheefecakes are done the fame way, only you boil the peel in 
two or three waters, to take out the bitternefs. 
A fecondfort of lemon cheefecakes . 
TAKE two large lemons, grate ofF the peel of both, and 
fqueeze out the juice of one, and add to it half a pound of 
double-refiiied fugar, twelve yolks of eggs, eight whites well 
beaten, then melt half a pound of butter, in four or five fpoon- 
fuls of cream, then ftir it all together, and fet it over the fire, 
llirring it till it begins to be pretty thick ; then take it ofF, and 
when it is cold, fill your patty-pans little more than half full. 
Put a pafte very thin at the bottom of your patty-pans. Half an 
hour, with a quick oven, will bake them. 
T0 make almond cheefecakes . 
TAKE half a pound of Jordan almonds, and lay them in 
cold water all night the next morning blanch them into cold 
water, then take them out, and dry them in a clean cloth, beat 
them very fine in a little orange-flower water, then take fix eggs, 
leave out four whites, beat them and ftrain them, then half a 
pound of white fugar, with a little beaten mace; beat them 
well together in a marble mortar, take ten ounces of good frefh 
butter, melt it, a little grated lemon-peel, and put them in the 
mortar with the other ingredients; mix all well together, and 
fill your patty-pans. 
