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WELSH RAREBIT(Cheese) - (The International Jewish Cook Book)
Melt one tablespoon of butter, add two cups finely cut American cheese,
when it melts add one-half cup of milk or stale beer, keep stirring
until it is smooth. Add one-half teaspoon of English mustard, two beaten
eggs. Cook one minute longer and salt to taste. Serve on toast.
WELSH RAREBITFrom MRS. MARY S. LOCKWOOD, of District of Columbia, Lady
Beat four fresh eggs slightly with two tablespoonfuls of cream; season
with pepper and salt; put a tablespoonful of butter in the chafing
dish, and when very hot pour in the egg; scrape up rapidly from all
parts of the pan the cooked egg, letting the liquid portion follow the
knife. It takes from forty to sixty seconds to cook it, then slip the
knife under the left edge and fold the omelet over quickly and
lightly. Serve on a hot dish.
Welsh RarebitMISS GRACE M'MILLAN.
Allow for each person one egg, one tablespoonful of grated cheese, one
half teaspoonful of butter, one saltspoon of salt, and a few grains of
cayenne. Cook like custard until smooth. Spread on toast and serve at
Welsh RarebitMISS BEEMER.
Select richest and best American cheese, (Canadian will do), the milder
the better, as melting brings out strength. To make five rarebits take
one pound cheese grate and put in the saucepan; add ale (old is best)
enough to thin the cheese sufficiently, say about a wine glassful to
each rarebit. Place over the fire, stir until it is melted. Have ready a
slice of toast for each rarebit (crusts trimmed); put a slice on each
plate, and pour cheese enough over each piece to cover it. Serve at
A "Golden Buck" is merely the addition of a poached egg which is put
carefully on top of rarebit.
How To Make A Welsh RarebitFirst, make a round of hot toast, butter it, and cover it with thin
slices of cheese; put it before the fire until the cheese is melted,
then season with mustard, pepper, and salt, and eat the rarebit while
Welsh RarebitOne-fourth pound grated cheese, one-fourth cup cream or milk, one-half
teaspoonful mustard, one-half teaspoonful salt, a little cayenne pepper,
one egg, one teaspoonful butter, dry toast. Put cheese and milk or cream
in double boiler, mix mustard, salt and cayenne; add egg and beat well.
When cheese is melted, stir in mixture of dry ingredients and the egg,
then the butter, and cook until it thickens. Stir constantly. Pour it
over toast. Moderate heat and constant stirring, two important points.
Spanish Welsh RarebitFry in plenty of oil or butter or crisco a large sliced onion. When
onion is partly done, add a tin of tomato soup or a cupful of stewed
strained tomatoes. Cook for a little while together, then add half a
pound of sharp cheese, three or four pimentos, and a small tin of
mushrooms; also add a tablespoonful of Worcestershire sauce. Cook all
together slowly for a while, then pour over toast or crackers. This is
also called "rinktum ditty."
Welsh RarebitHalf a pound of American cheese, two butter balls, two eggs, half a
teaspoonful of mustard, a saltspoonful of salt, a dash of cayenne
pepper, half a cup of milk and an even saltspoonful of soda. Cut the
cheese fine, melt the butter in a chafing dish or spider, stir the
mustard, salt and pepper with it, then add the cheese and milk; when the
cheese is dissolved add the eggs slightly beaten and stir until it
thickens. Serve on toast.
Welsh RarebitThis is another good dish for an evening supper. Crumble half a pound of
grated cheese, and put in a chafing-dish or a double boiler. Season with
half a teaspoonful of salt, half a teaspoonful of prepared mustard and a
dash of red pepper. When it begins to melt, stir constantly, and as soon
as it begins to look the least bit "stringy," pour in slowly a quarter
of a cup of cream and one beaten egg. As this blends, add a teaspoonful
of butter, cook until smooth, and serve immediately on rounds of hot
toast or square soda crackers.
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