may be difficult to secure a sufficient quantity of new milk to turn into the requisite curd, which is in reality the foundation of all these cheese cakes and that which imparts to them their peculiar richness, and there may be others who cannot succeed weil in getting the curd of the proper con- sistence. Use Neufchatel cheese in- stead of curds. It is very rich, and imparts precisely the same flavor with- out any troublesome process, so that cheese cakes can be made in a very few moments by using it. The Neuf- chatel cheeses come done up in silver paper, and are to be had in market or of the principal grocers for five or ten cents apiece. One will suffice for about a dozen little cheese - cakes or tartlets. Cheese Cakes (Mrs. Leed’s). — Take three quarts of milk and rennet, pret- ty cold, and when it is time drain it from your whey in a strainer ; then beat the curd in a stone mortar with Y\ lb. of butter, Yz lb. of almonds ; beat with rose-water till they are like curd ; mingle with them the yolks of ten eggs, one pint of currants, one grated nutmeg✪ Cheese Cakes (Mrs. Leed’s), and Y\ lb. of sugar. Cheese Cakes, Lemon CAKES Chocolate Layer Cake When your paste is ready and going to the oven, then mingle them to- gether. Your paste must be made of milk and butter, as stiff as for other paste. They must be pricked. Another way : — Take three eggs and beat very well, and as you beat them put as much fine flour as will make them stiff ; then put in three or four eggs more, and beat them all together ; then take one quart of cream and put into it % lb. of sweet butter, and set it over the fire, and when it begins to boil put it to your eggs and flour. Stir it very well, and let it boil till it be thick ; then season it with salt, cinnamon, sugar, and currants, and bake it in patty-pans. Cheese Cakes, Lemon (that will keep for several weeks). — To *4 lb. of butter put i lb. of white sugar, six eggs (leaving out two whites), the rinds of three lemons, grated, and the juice of three ; put them all into a pan and let them simmer over the fire until the sugar is dissolved and it begins to thicken like honey. When cold, put it into sweetmeat-pots for use. When made into cheese cakes — that is, warmed and put into pastry freshly made — add grated sweet biscuits. Chocolate Cake. — Six eggs, half- cupful of butter, three cupfuls of sugar, one cupful of milk, four cup- fuls of flour, two teaspoonfuls of baking-powder, 4 ozs. of chocolate, melted✪ Chocolate Layer Cake. Rub the butter and sugar together, add to them the beaten yolks of the eggs, the milk and melted chocolate, and stir well ; add the sifted flour into which the baking-powder has been mixed, and stir again thoroughly; add, last of all, the beaten whites of the eggs. Bake in a ring -mould in a moderate oven and serve hot with a chocolate sauce made as follows : Half-cupful of sugar, half -cupful of water, 4 ozs. of good chocolate, melted, half-teaspoonful of vanilla, half -cupful of cream. Let the sugar and water boil together five minutes, stir in slowly the melted chocolate, add the vanilla and the cream, and let the whole cook a minute or two, then stand in a bowl surrounded with boiling water until ready to serve. Beat up half a pint of thick cream, and put it in the cen- tre of the ring of cake, over which the sauce has been poured.

AI-modernized reading of the original text

may be difficult to secure a sufficient quantity of new milk to turn into the requisite curd, which is in reality the foundation of all these cheese cakes and that which imparts to them their peculiar richness, and there may be others who cannot succeed well in getting the curd of the proper consistence. Use Neufchatel cheese instead of curds. It is very rich, and imparts precisely the same flavor without any troublesome process, so that cheese cakes can be made in a very few moments by using it. The Neufchatel cheeses come done up in silver paper, and are to be had in market or of the principal grocers for five or ten cents apiece. One will suffice for about a dozen little cheese - cakes or tartlets. Cheese Cakes (Mrs. Leed’s). — Take three quarts of milk and rennet, pretty cold, and when it is time drain it from your whey in a strainer ; then beat the curd in a stone mortar with Y\ lb. of butter, Yz lb. of almonds ; beat with rose-water till they are like curd ; mingle with them the yolks of ten eggs, one pint of currants, one grated nutmeg, and Y\ lb. of sugar. Cheese Cakes, Lemon Chocolate Layer Cake When your paste is ready and going to the oven, then mingle them together. Your paste must be made of milk and butter, as stiff as for other paste. They must be pricked. Another way : — Take three eggs and beat very well, and as you beat them put as much fine flour as will make them stiff ; then put in three or four eggs more, and beat them all together ; then take one quart of cream and put into it % lb. of sweet butter, and set it over the fire, and when it begins to boil put it to your eggs and flour. Stir it very well, and let it boil till it be thick ; then season it with salt, cinnamon, sugar, and currants, and bake it in patty-pans. Cheese Cakes, Lemon (that will keep for several weeks). — To *4 lb. of butter put i lb. of white sugar, six eggs (leaving out two whites), the rinds of three lemons, grated, and the juice of three ; put them all into a pan and let them simmer over the fire until the sugar is dissolved and it begins to thicken like honey. When cold, put it into sweetmeat-pots for use. When made into cheese cakes — that is, warmed and put into pastry freshly made — add grated sweet biscuits. Chocolate Cake. — Six eggs, halfcupful of butter, three cupfuls of sugar, one cupful of milk, four cupfuls of flour, two teaspoonfuls of baking-powder, 4 ozs. of chocolate, melted. Rub the butter and sugar together, add to them the beaten yolks of the eggs, the milk and melted chocolate, and stir well ; add the sifted flour into which the baking-powder has been mixed, and stir again thoroughly; add, last of all, the beaten whites of the eggs. Bake in a ring -mould in a moderate oven and serve hot with a chocolate sauce made as follows : Half-cupful of sugar, half -cupful of water, 4 ozs. of good chocolate, melted, half-teaspoonful of vanilla, half -cupful of cream. Let the sugar and water boil together five minutes, stir in slowly the melted chocolate, add the vanilla and the cream, and let the whole cook a minute or two, then stand in a bowl surrounded with boiling water until ready to serve. Beat up half a pint of thick cream, and put it in the centre of the ring of cake, over which the sauce has been poured.

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Cheese Cakes (Mrs. Leed’s)Chocolate Layer Cake

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