Take the Rind of a large Lemon or Orange, and boil it in four or five Waters till it is quite tender, and free from its Bitterness; then either shred it or beat it very fine in a Marble Mortar with the Yolks of eight hard Eggs, six Ounces of Loaf-Sugar finely powder'd, and a spoonfull of Orange-Flower-Water: mix this then with as much Cream, and two Eggs beat, as will render it of the Consistence of Cheesecake-meat before it is baked; then put it into your Coffins, and bake them in a gentle Oven. You may put in Currans if you please, but they are generally omitted: however, if you like to have them, let them be first plump'd a little over the Fire in Sugar and Water. The best way for these Cheesecakes is to make the Coffins in Patty-Pans, and fill them with the Meat near an Inch thick. The Proportions mention'd above will serve to direct for a large quantity. To make _Cheesecakes._ From Lady G. Take a Quart of tender Curd, and drain it from the Whey; then break it small; then take a quarter of an Ounce of Mace finely powder'd, and eight Ounces of fine Sugar sifted, eight Yolks of Eggs well beaten, four Ounces of blanched Almonds beat fine in a Marble Mortar with Rose-Water, or Orange-Flower-Water, and grate four penny _Naples_ Biscuits into a Pint of Cream, and boil them together over a gentle Fire, stirring it all the while till it is as thick as an hasty Pudding; then mix with it eight Ounces of Butter, and put it to the Curd, but not too hot: mix then all well together, and put it in your Paste. A _Sorrel_ Tart. From the same. Wash some Spinach and Sorrel Leaves in two or three Waters, for they are apt to gather Dirt; then either shred them, and squeeze the Juice out through a Cloth, or else beat them in a Mortar of Marble, and strain off the Juice; about half a Pint of Juice will be enough: then shred into it about a Quart measure of the same Herbs, and add six Ounces of fine Sugar beaten, and some Spice, with the Yolks of six hard Eggs bruised, and well mix'd with it, and two Eggs raw well beaten; then put in half a Pint of Cream, stirring it well, and put it in a Paste, then bake it in a very gentle Oven. When it is done, sift on some fine Sugar, and garnish with Orange and Lemon sliced; you may put in some Orange-Flower-Water, if you think convenient. To make _Umble Pye._ From _Mr. Thomas Fletcher_ of _Norwich._ Take the Umbles of a Deer and boil them tenderly, and when they are cold, chop them as small as Meat for minc'd Pyes, and shred to them as much Beef-Suet, six large Apples, half a Pound of Sugar, a Pound of Currans, a little Salt, and as much Cloves, Nutmeg and Pepper powder'd as you see convenient; then mix them well together, and when they are put into the Paste, pour in half a Pint of Sack, the Juice of two Lemons and an Orange: and when this is done, close the Pye, and when it is baked, serve it hot to the Table. To Stew Peaches. From the same.