To make a very toothsome cheese toast in the dining room
I have found the following method successful. Take two
table-spoonfuls of grated cheese, and mingle with it a des-
sert-spoonful of mustard powder, a pinch of salt and dust
of Nepaul pepper. Light a spirit lamp, and, in a little
frying-pan placed over it, melt a dessert-spoonful of butter
(tinned butter does capitally) ; when melted, shake evenly
over the butter the powdered cheese, and stir Avell. As
soon as the cheese looks creamy, stop, and pour it over
some hot buttered toast brought in on the in=:tant from the
verandah.
Mock crab toast. — This variety of Welsh rarebit is
generally popular. Pound two ounces of cheese with a
dessert-spoonful of anchovy sauce, a dessert-spoonful of
made-mustard✪ Welsh Rarebit, and one of vinegar, a pinch of Nepaul pep-
per, and a little salt, the yolks of two eggs, and a table-
spoonful of butter. Mix thoroughly in a basin, and pro-
ceed as directed for Welsh rarehit.
A toast that might correctly bear the name of " Rame-
quin" is to be composed as follows : — Make the mixture
exactly as laid down for " Ramequins en caisses,^^ Chapter
24, and put it upon very carefully fried toasts, which should
be arranged upon a silver dish, and baked for ten minutes,
or until the cheese dressings on the toasts rise in the
manner of fondues. If served at the nick of time, these
little toasts will be found very good.
Never use a rich ripe cheese, or one that is beginnincr
to show the lovely tins of Jionorablc age, in cookery. A
SAVOURY TOASTS. 233
little mildew from damp in your bottle of grated Par-
mesan, remember, will ruin any dish in which it may
be used afterwards. Choose a good, fresh, hard, dry cheese,
of a mild family, for toasts, &c. : between ourselves, indeed,
I know of no more useful domestic sort than the round
Butch. It is a cheap cheese, and inclined to be saltish in
taste, but that is of no consequence in cookery ; all you
have to do is to omit the item of salt mentioned in the
recipe you may have selected. ' Dutch cheese' grates
easily, and is rarely inclined to mouldiness. I^ext to Par-
mesan, I would sooner use it than any of the other com-
monly imported kinds.
I may have omitted a few good toasts in this chapter, I
hope, however, that I have given several that will prove
acceptable.
o:e3:.^^t^tei^ :^^:^s:i^^.
m
Eggs, Maccaroni, and Cheese.
Tt»yTNDER the title which I have selected for this chap-
^vcJ^ ter, I propose to place before you a few dishes of
a savoury nature, some of which will be found, I
think, suitable for the breakfast, or luncheon table, and
some of them worthy of a place as entremets in the choicest
of dinner menus.
Page 131 · 2 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To make a very toothsome cheese toast in the dining room I have found the following method successful. Take two table-spoonfuls of grated cheese, and mingle with it a dessert-spoonful of mustard powder, a pinch of salt and dust of Nepaul pepper. Light a spirit lamp, and, in a little frying-pan placed over it, melt a dessert-spoonful of butter (tinned butter does capitally) ; when melted, shake evenly over the butter the powdered cheese, and stir Avell. As soon as the cheese looks creamy, stop, and pour it over some hot buttered toast brought in on the instant from the verandah.
Mock crab toast. — This variety of Welsh rarebit is generally popular. Pound two ounces of cheese with a dessert-spoonful of anchovy sauce, a dessert-spoonful of made-mustard, and one of vinegar, a pinch of Nepaul pepper, and a little salt, the yolks of two eggs, and a tablespoonful of butter. Mix thoroughly in a basin, and proceed as directed for Welsh rarebit.
A toast that might correctly bear the name of " Ramequin" is to be composed as follows : — Make the mixture exactly as laid down for ""Ramequins en caisses," Chapter 24, and put it upon very carefully fried toasts, which should be arranged upon a silver dish, and baked for ten minutes, or until the cheese dressings on the toasts rise in the manner of fondues. If served at the nick of time, these little toasts will be found very good.
Never use a rich ripe cheese, or one that is beginning to show the lovely tints of honourable age, in cookery. A
little mildew from damp in your bottle of grated Parmesan, remember, will ruin any dish in which it may be used afterwards. Choose a good, fresh, hard, dry cheese, of a mild family, for toasts, &c. : between ourselves, indeed, I know of no more useful domestic sort than the round Butch. It is a cheap cheese, and inclined to be saltish in taste, but that is of no consequence in cookery ; all you have to do is to omit the item of salt mentioned in the recipe you may have selected. ' Dutch cheese' grates easily, and is rarely inclined to mouldiness. Next to Parmesan, I would sooner use it than any of the other commonly imported kinds.
I may have omitted a few good toasts in this chapter, I hope, however, that I have given several that will prove acceptable.
m
Eggs, Maccaroni, and Cheese.
Under the title which I have selected for this chapter, I propose to place before you a few dishes of a savoury nature, some of which will be found, I think, suitable for the breakfast, or luncheon table, and some of them worthy of a place as entremets in the choicest of dinner menus.
Records on this page
Welsh RarebitMock Crab Toast