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 in the Italian Fashion.

TAke four pound of good fat Holland cheese, and six pound of good fresh cheese-curd of a morning milk cheese, or better, beat them in a stone or wooden mortar, then put sugar to them, and two pound of well washed currans, twelve eggs, whites and all being first well beaten, a pound of sugar, some cream, half an ounce of cinamon, a quarter of an ounce of mace, and a little saffron, mix them well together, and fill your talmouse or cheesecakes pasty wayes in good cold butter paste; sometimes use bea∣ten almonds amongst it, and some pistaches whole; being baked, ice them with yolks of eggs, rose-water, and sugar, cast on red and white biskets, and serve them up hot.