r till they are well incorporated; roll it out, and cut the
cracknels into such forms as you think proper; rub them with yolk of
egg, and strew over them powdered sugar or cinnamon; then lay them on a
buttered tin, and bake them in a moderate oven, taking great care they
do not burn.

CHEESECAKES.

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.

BRIDE CAKE.

The bridal came; great the feast,
And good the _bride cake_ and the priest.
SMART.

Take four pounds of fresh butter, two pounds of loaf sugar, pounded and
sifted fine, a quarter of an ounce of mace and the same quantity of
nutmegs; to every pound of flour put eight eggs; wash and pick four
pounds of currants, and dry them before the fire; blanch a pound of
sweet almonds, and cut them lengthways very thin, a pound of citron, a
pound of candied orange, a pound of candied lemon, and half pint of
brandy; first work the butter to a cream; then beat in your sugar a
quarter of an hour; beat the white of your eggs to a very strong froth;
mix them with your sugar and butter; beat the yolks half an hour at
least, and mix them with your cake; then put in your flour, mace, and
nutmeg; keep beating it till your oven is ready; put in your brandy;
beat the currants and almonds lightly in; tie three sheets of paper
round the bottoms of your hoops, to keep it from running out; rub it
well with butter; put in your cake and the sweetmeats in three layers,
wi