The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.

CHEESE-CAKES.

DRain the whey from your curds made of new Milk, to every pottle of curds allow a quarter of a pound of Butter, a good quantity of Rosewater, three grains of Ambergriese, the crums of a Manchet rubbed through a Cullender, the yolks of ten Eggs, a grated Nutmeg, a little Salt, and good store of Sugar, mix all these well together with a little Cream, but do not make them too soft; instead of Bread, take Almonds which will be much better, put up your ingredients into Puff-paste, and bake them in a quick Oven, and let them not stand too long lest they should be too dry.

Otherways.

Make your crust of cold Butter-paste, to a gallon of Flowre take a pound of But∣ter, then take curds made of Cream which are very fresh and new, and put them into your Cheese-cloth, and press out all the Whey, then stamp in a fine grated Manchet

among the Curds, some Cloves and Mace, a pound and a half of well-washed Currans, the yolks of eight Eggs, some Rosewater, Salt, half a pound of refined Sugar, with a Nutmeg or two; incorporate these well toge∣ther with a quarter of a pound of good sweet Butter and some Cream, make it not too soft, put your materials into paste and bake them.

Or thus:

Take three quarts of Flowre, and three quarters of a pound of Butter, a little Yest or Barm, with a small quantity of Saf∣fron made into powder, add these to the Flowre, but melt your Butter in Milk, and so make up the Paste; then take the Curds of three quarts of new Milk-cheese, with near upon a pint of Cream, drain the Whey well from the Curds, and pound it in a Mor∣ter with half a pound of Sugar, three quar∣ters of a pound of Currans washed and well pick'd, a grated Nutmeg, some Cina∣mon beaten fine, Salt, Rosewater, a little Saffron pulverized, and half a dozen yolks of Eggs, work it up stiff with Butter and Cream.

Otherways.

Take the yolks of eighteen Eggs, and the whites of half as many, beat them very well, then take three pints of Cream, and boil it with Mace; after this take it off the sire, stir it and put in the Eggs, then set it on the fire, and let it boil till it curdleth, then take it off, and put therein half a pound of Sugar, some grated Nutmeg, and beaten Mace, then dissolve two grains of Ambergriese in four spoonfuls of Rosewa∣ter, and put therein with half a handful of grated Bread, half a pound of blanch'd Al∣monds beaten small, a little Cream and some Currans, put them in Paste, as afore∣said, and let them bake a quarter of an hour which will be sufficient.

Some will take a pottle of Flowre, half a pound of Butter, and the white of an Egg working it well into the Flowre with the Butter, then put a little cold Water to it, and work it up stiff, then take a pottle of Cream, half a pound of Sugar, and a pound of boil'd Currans, a whole Nutmeg grated, and boil these together gently with the yolks of eighten Eggs, stir it con∣tinually; when it hath boil'd enough,

take it off, and let it cool, then fill your Cheese-cakes.

Cheese-cakes in the French fashion.

Take a pound and a half of Pistaches stamped, with two pound and a half of new morning Cheese-curds, three ounces and a half of Elder-flowers, twelve Eggs, a pound and a quarter of Sugar, the like quantity of Butter, and a pottle of Flowre, strain these in a course strainer, and fill your forms made of Puff-paste, or other Paste as good as cold Butter paste, &c.

Otherways after the French fashion.

Take fix pound of the best Holland-cheese, and eight pound of new-made morn∣ing Milk Cheese-curds, and beat them in a Morter, then put Sugar to them, about a pound or more, and half a pound of well pick'd and washed Currans, fifteen Eggs well beaten, Cream, three quarters of an ounce of Cinamon, half an ounce of Mace, and a little Saffron, mix them well toge∣ther, and fill your Cheese-cakes Pasty-ways, made of Puff-paste or cold Butter-paste; being baked, ice them with yolks of Eggs, Rosewater and Sugar.

The best way of making Cheese-cakes.

Take a pretty large morning Milk-cheese of about fix pound in weight, pound it in ••one or wooden Morter, and with a pound of Water amongst it, and a pound of Sugar, ••dd thereto beaten Mace, two pounds of Currans, a pound of Almonds blanched and beaten with Rosewater, and a little Salt; then boil some Cream, and thicken it with the yolks of Eggs, work these well together, but let not the Curd be two soft, make the Paste of cold Butter and Water, form it Pasty-ways and fill it.