Cassell's dictionary of cookery

Welsh Rarebit.— Cut half a pound of a mellow Gloucester cheese into thin slices. Put an ounce and a half of butter upon a plate, and knead it before the fire with a tea-spoonful of unmixed mustard and a pinch of cayenne till it looks like thick cream. Cut from a large loaf a round of bread half an inch thick. Trim away the crust, toast the bread, and butter thickly. Lay half the cheese upon it, pour half the seasoned butter upon that, and add, first the remainder of the cheese, then the rest of the butter. Put the bread in a Dutch oven before a clear fire, and let it remain until the cheese is melted. Serve very hot. Time to toast the cheese, twenty minutes. Probable cost, 6d. Sufficient for two or three persons. Welsh Rarebit (another way).—See Cheese, Toasted, or Welsh Rarebit. West Country Pudding.— Take a quarter of a pound of good baking apples, weighed after they are pared and cored. Mince them finely, and mix with them a quarter of a pound of currants picked and dried, a quarter of a pound of finely-grated bread-crumbs, three table-spoonfuls of moist sugar, and two wellbeaten eggs. Press the mixture into a buttered mould which it will quite fill, plunge it into boiling water, and keep it boiling quickly till done enough. Send sweet sauce to table with it. If liked, cold boiled rice which has been drained from the milk in which it v/as boiled may be used instead of bread-crumbs. Time to boil the pudding, one hour and a half. Probable cost, 5d. Suflicient for four or five persons. West Indian Pepper Pot {xcc Pepper Pot, West Indian). West Indian Pudding.— Take a quarter of a pound of stale sponge biscuits, crumble them into a bowl, and pour upon them half a pint of boiling cream nicely sweetened. Let them soak for an hour. Beat the mixture with a fork, and add three well-beaten eggs. Butter a small pudding-mould. Line it with preserved ginger cut in thin slices, and fill it with the pudding, placed gently into it by spoonfuls so as not to disturb the ginger. Cover it, and tie securely in a cloth. Put it in a saucepan upon a plate turned upside down, surround it with about three inches of boiling water, and keep the water boiling. When done enough, turn it out, and serve with the syrup from the ginger made hot, and poured over it. Probable cost. Is. 8d. Sufficient for three or four persons. Time, three-quarters of an houi' to one hour to steam the pudding. WES ( 1108 ) WHE Westphalia Hams. — Westphalia is celebrated for the delicacy and flavour of its hams. A Westphalia ham needs to be soaked longer than one cured at home. It should he laid in cold water for twenty-four hours, drained, covered with fresh water, and left for another twenty-four hours. When sufficiently soaked, cleanse and trim it, put it into a saucepan, cover with cold water, and let it simmer gently for an hour. Take it up, put it in a stewpan upon a bed of sliced carrots, onions, and celery, and add a bunch of marjoram, a sprig of thyme, a clove of garlic, three bay-leaves, a dozen peppercorns, half a dozen cloves, and a blade of mace. Pour over the ingredients as much stock as will barely cover them, and let the ham simmer gently until done enough. Take the stewpan from the tire, and leave the ham in the liquor till cold.