The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

To make Cheesecakes without Milk.

TAke twelve eggs, take away six whites and beat them very well; then take a quart of cream and boil it with mace, take it off the fire, put in the eggs and stir them well together, then set it on the fire again, and let it boil till it curds; then set it off, and put to it a good quantity of sugar, some grated nutmeg, and beaten mace: then dissolve musk and ambergreece in rosewater, three or four spoonfuls of grated bread, with half a pound of almonds beat small, a little cream, and some currans; then make

the paste for them of flour, sugar, cream and butter, bake them in a milde oven; a quarter of an hour will bake them. Make them according to this form.

[illustration] form of cheesecake without milk