Almond Cheesecakes.
Take a quarter of a pound of Jordan almonds and twelve or fourteen apricot or peach kernels; blanch them all in cold water, and beat them very fine with rose-water and a little sack. Add a quarter of a pound of fine powder sugar, by degrees, and beat them very light: then put a quarter of a pound of the best butter just melted, with two or three spoonfuls of sweet thick cream; beat them well again. Then, add four eggs, leaving out the whites, beaten as light as possible. When you have just done beating, put a little grated nutmeg. Bake them in a nice short crust; and, when they are just going into the oven, grate over them a little fine sugar.