Modern cookery, in all its branches

Break carefully the shell of the nut, that the liquid it contains may not escape.f Take out the kernel, pare thinly off the dark skin, and grate the nut on a delicately clean grater ; put it, with its weight of pounded sugar, and its own milk, or a couple of spoonsful or rather more of water, into a silver or block-tin saucepan, or a very small copper stewpan perfectly tinned, and keep it gently stirred over a quite clear fire until it is tender : it will sometimes require an hour’s stewing to make it so. When a little cooled, add to the nut, and beat well with it, some eggs properly whisked and strained, and the grated rind of half a lemon. Line some pattypans with fine paste, put in the mixture, and bake the cheese-cakes from thirteen to fifteen minutes Grated cocoa-nut, 6 oz. ; sugar, 6 oz. ; the milk of the nut, or of * Or rice-flour. I- This, as we have elsewhere stated, is best secured by boring the shell before it is broken.The milk of the nut should never be used unless it be very fresh. [chap. xvur. water, 2 large tablespoonsful : ^ to 1 hour. Eggs, 5 : lemon-rind, £ of 1 : 13 to 15 minutes Obs.— We have found the cheese-cakes made with these proportions very excellent indeed, but should the mixture be considered too sweet, another egg or two can be added, and a little brandy also. With a spoonful or two more of liquid too, the nut would become tender in a shorter time COMMON LEMON TARTLETS. Beat four eggs until they are exceedingly light, add to them gradually four ounces of pounded sugar, and whisk these together for five minutes; strew lightly in, if it be at hand, a dessertspoonful of potato flour, if not, of common flour well dried and sifted,* then throw into the mixture by slow degrees, three ounces of good butter, which should be dissolved, but only just luke-warm : beat the whole well, then stir briskly in, the strained juice and the grated rind of one lemon and a half. Line some pattypans with fine puff-paste rolled very thin, fill them two-thirds full, and bake the tartlets about twenty minutes, in a moderate oven. Eggs, 4 ; sugar, 4 oz. ; potato-flour, or common flour, 1 dessertspoonful ; butter, 3 oz. ; juice and rind of 1^ full-sized lemon baked 15 to 20 minutes. MADAME WERNEL'S ROSENVIE CHEESE-CAKES. Blanch and pound to the finest possible paste, four ounces of fine fresh Jordan almonds, with a few drops of lemon-juice or water, then mix with them, very gradually indeed, six fresh, and thoroughly well-whisked eggs ; throw in by degrees twelve ounces of pounded sugar, and beat the mixture without intermission all the time ; add then the finely grated rinds of four small, or of three large lemons, and afterwards, by very slow degrees, the strained juice of all. When these ingredients are perfectly blended, pour to them in small portions, four ounces of just liquefied butter (six of clarified if exceedingly rich cheese-cakes are wished for), and again whisk the mixture lightly for several minutes ; thicken it over the fire like boiled custard, and either put it into small pans or jars for storing,! or fill with it, one-third full, some pattypans lined with the finest paste; place lightly on it a layer of apricot, orange, or lemonmarmalade, and on this pour as much more of the mixture. Bake the cheese-cakes from fifteen to twenty minutes in a moderate oven. They are very good without the layer of preserve.