Kirmess cook book

Mrs. P. H. Elkins, Philadelphia. From the cold roast of beef cut as many slices as are needed. Have ready some mild French mustard to which is added a little tarragon vinegar, salt and a liberal sprinkling of coarse black pepper; then blend with it an equal quantity of soft creamed butter. Spread each piece of meat with this. When at the table melt a teaspoonful of butter in the heated chafing-dish, lay in a few slices of meat (spread side upwards) at a time, and cook quickly until the edges curl. This, with the sandwiches, will make a very tasty combination. WELSH RAREBIT. Mrs, F. W. Eveleth. Two and a half pounds of cheese, cut fine, one-half cup beer. Place in upper pan of chafing dish, over hot waterpan. Stir until melted. Dissolve one teaspoon of mustard in tablespoon of beer, and add with the yolks of two eggs. Boil a moment, and serve on crackers. WELSH RAREBIT. • One tablespoonful of butter, one-half a pound of cheese, cut fine or grated, one-fourth a teaspoonful of salt, a dash of paprika, one-half a cup of cream, the beaten yolks of two eggs. Method: — Melt the butter, add the cheese and seasonings, and stir until melted; then add the eggs, diluted with the cream, and stir until smooth and slightly thickened. Do not allow the mixture to boil at any time in the cooking; if necessar}', cook over hot water. Serve on thin crackers, hot shredded-wheat or granose biscuit, or on bread toasted on but one side, placing the rarebit on the untoasted side. OYSTER RAREBIT. Clean and remove the hard muscles from half a pint of oysters; parboil the oysters in the chafing-dish in their own liquor until the edges curl, 'then remove to a hot bowl. Put one tablespoonful of butter, half a pound of cheese broken in small bits, one-fourth a teaspoonful, each, of salt and mustard and a few grains of cayenne into the chafing-dish. While the cheese is melting, beat two eggs slightly, and add to them the oyster liquor; mix this gradually with the melted cheese, add the oysters, and turn at once over hot toast. SARDINE RAREBIT. Melt two tablespoonfuls of butter, add half a pound of fresh cheese, grated or broken into bits, and stir constantly while it melts ; then add gradually the beaten yolk of an egg, diluted with two-thirds a cup of cream. Stir until smooth and slightly thickened; season with a scant half a teaspoonful of paprika, one-fourth a teaspoonful of salt and a few drops of tabasco sauce. Have ready a box of sardines, drained, broiled carefully and laid on the untoasted side of bread toasted on one side; pour the rarebit over the sardines and serve at once. GOLDEN BUCK. Prepare a rarebit in one chafing-dish; break Some eggs into the blazer of another containing salted water just "off the boil." When the eggs are poached and the rarebit ready, place an egg above the rarebit on each slice of toast. CHAPTER XXIV . BULES FOR BOILING MEAT. Mrs. Seeley'a Cook Booh, All freeh meat, unless for soup, should be put into boiling water. The outer part is contracted by the heaty and the juices are preserved. The meat should be allowed to cook very gently and no salt added until it is nearly done.