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Orange Cheeseckaes

Blanch a quarter of a pound of sweet almonds, and pound them in a mortar with a dessert-spoonful of orange-flower water. Add four ounces of finely-sifted sugar, half a pound of fresh butter, the rind, pulp, and juice of a small Seville orange which has been boiled in two or three waters until tender, then freed from the pips and skin, one candied orange pounded to a paste, the yolks of five and the whites of two eggs. Beat the mixture thoroughly, put it into patty-pans lined with good puff-paste, and bake in a quick oven. Time to bake the cheesecakes, a quarter of an hour. Probable cost, 1s. 10d. for this quantity. Sufficient for two dozen cheesecakes. (See also CHEESECAKES.)