Break carefully the shell of the nut, that the liquid it contains may not escape.† 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
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
† 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.