Cheesecakes Recipe

Treat here, ye shepherds blithe! your damsels sweet,

For pies and _cheesecakes_ are for damsels meet.

GAY.

Put two quarts of new milk into a stewpan; set it near the fire, and

stir in two tablespoonfuls of rennet; let it stand till it is set (this

will take about an hour); break it well with your hand, and let it

remain half an hour longer; then pour off the whey, and put the curd

into a cullender to drain; when quite dry, put it in a mortar, and pound

it quite smooth; then add four ounces of powdered sugar, and three

ounces of fresh butter; oil it first by putting it in a little potting

pot, and setting it near the fire; stir it all well together; beat the

yolks of four eggs in a basin with a little nutmeg grated, lemon-peel,

and a glass of brandy; add this to the curd, with two ounces of currants

washed and picked; stir it all well together; have your tins ready

lined with puff paste, about a quarter of an inch thick; notch them all

round the edge, and fill each with the curd.

Bake them twenty minutes.