Good-living : a practical cookery-book for town and country by Van Buren Sara

Author:Van Buren, Sara
Language: eng
Format: epub
Tags: Cookery, American, cbk
Publisher: New York : G. P. Putnam's sons
Published: 1908-03-25T05:00:00+00:00

SAVORY RELISHES. WELSH RARE-BIT.

2 cups of grated cheese, 2 eggs, yolks only,

1 gill of milk or porter. Salt and cayenne to taste.

Cut thin, square slices of bread; remove the crusts and toast them. While hot, butter generously, and moisten with a few teaspoonfuls of boiling water. Keep them hot while the rare-bit is being prepared. Stand the milk (wine or porter) in a china-lined saucepan over a moderate fire; when boiling, add the cheese (fresh American cheese is best) ; stir constantly until the cheese is ^entirely dissolved. Add cayenne and salt. Have the yolks of eggs beaten to a cream. Stir them rapidly into the cheese, and pour immediately over the hot toast. Serve quickly on a hot-water plate or very hot dish, as standing spoils it. If the cheese is not very rich, add a lump of butter the size of a walnut. Beer, ale, or porter should always accompany Welsh rare-bit.

Note.—Should the rare-bit be stringy, it is due to the fact of the cheese not being sufficiently rich.

GOLDEN BUCK.

2 cups of grated cheese % teaspoon of made mustard, ^ teaspoon of salt, Cayenne,

6 poached eggs, 6 squares of buttered toast,

I cup of milk, red wine, or porter.

Prepare the toast as for Welsh Rare-bit. Bring the milk (wine or porter) to a boil in a china-lined saucepan ; add the cheese, mustard, salt, and cayenne. Stir continually until the cheese is dissolved. Pour it on the hot toast. Meanwhile, poach the eggs (see receipt). Put an egg on the top

of each piece of toast; sprinkle with salt and pepper ; serve very hot as above directed. Do not let it stand a minute. Beer, ale, or porter should be served at the same time.

CHEESE STRAWS.

I cup of grated cheese, i cup of flour,

Butter, size of an egg, Cold water,

Cayenne.

Mix together the flour and cheese; add cayenne, then butter; add enough cold water to make a paste; roll out thin; cut in strips ^ inch wide by 7 inches long, and bake. They will take a very few minutes to bake if the oven is hot. Serve, when cold, tied in a bunch with a fresh ribbon.

CHEESE FONDU.

yi pound of sifted flour, 3 eggs,

^ " grated Gruy^re and Parmesan, yi pound of butter,

mixed, i gill of milk or cream,

Pinch of grated nutmeg, Salt and pepper.

Melt the butter; stir in the flour and mix thoroughly. Add the boiling milk; stir and boil for about 2 minutes until very thick. Remove from the fire. When slightly cooled, work in the yolks of eggs, salt, pepper, nutmeg, and cheese. Mix thoroughly. Have ready buttered i pudding-dish or several small souffld-cases. Beat the whites of eggs to a very stiff froth ; beat them into the mixture ; fill the dish f full of the mixture and bake in a moderately-quick oven for about 20 to 25 minutes. Serve immediately. This dish must not stand.

TOASTED CHEESE.

I cup of grated cheese, I gill of cream,

Cayenne, i yolk of egg.

Butter, the size of a hickory-nut.

Have ready neatly trimmed, very small pieces of buttered toast cut in squares or circles.

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