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of butter; beat both in a mortar till all looks like butter; then add a quarter of a pound of almonds, beat with orange-flower water, a pound of sugar, eight eggs, half the whites, a little beaten mace, and a little cream; beat all together: A quarter of an hour bakes them in puff-crust, and in a quick oven.
Thin Cream Pancakes called a Quire of Paper.
Take to a pint of cream, eight eggs, leaving out two whites, three spoonfuls of fine flour, three spoonfuls of sack, and a spoonful of orange-flower water, a little sugar, a grated nutmeg, and a quarter of a pound of butter melted in the cream: mingle all well together, mixing the flour with a little cream at first that it may be smooth Butter your pan for the first pancake, and let them run as thin as you can possibly to be whole; when one side is coloured it is enough; take them carefully out of the pan, and strew some fine sifted sugar between each; lay them as even on each other as you can: this quantity will make twenty.
A Custard Sack-posset.
Take a quart of cream, boil it, and season it well with sugar, then take ten eggs, with two whites, beaten very well, strain them to half a pint of sack, stir the eggs and sack with care over the fire till it is very hot; then pour in the cream, holding it very high, and stir all very well together; cover it close, and set it over a kettle of water, till it is come as thick and smooth as a custard: 'tis by much the best sort of posset that is made.
Cheese-curd Pudding.
Take the curd of a gallon of new milk, drained from the whey, beat it very well in a mortar, with half a pound of butter; then take six eggs, put three of the whites, beat them very well and strain them to the curd, a grated halfpenny cake, with half a pint of flour; mix all these together, and sweeten it to your palate; butter your pans very well, fill and bake them: Let not the oven be too hot; turn them
