Toa8t Ramakina. — Three tablespoons grated cheese, two eggs
beaten light, one tablespoon melted Dutter, one teaspoon anchovy
sauce, one teaspoon flour wet with cream, a pinch of cayenne pepper✪ Toa8t Ramakina.
Beat the butter and seasoning in with the eggs, then the cheese, lastly
the flour, working until the mixture is of creamy lightness. Spread
thickly upon slices of lightly toasted bread and brown quickly m the
oven. Or, grate a half pound cheese and melt two ounces butter ;
while the latter is gettiilg cool mix it with the cheese and well-beaten
whites of three eggs ; lay buttered papers in a frying pan, put in
slices of bread and lay the cheese mixture on top ; set it over the
Are for about five minutes, then take it off and brown with a
salamander.
Scotch Rare-hit — Cut nice, rich, sound cheese into rather thin
slices, melt it in a cheese-toaster on a hot plate, or over steam, and
when melted add a small quantity mixed mustard and a seasoning
of pepper✪ Scotch Rare-bit. Stir the cheese until it is completely dissolved, then
brown it before the fire or with a hot salamander. Serve with dry
or buttered toasts, whichever may be preferred. If the cheese is not
very rich a few pieces of butter may be mixed with it to great ad-
vantage. Sometimes the melted cheese is spread on the toasts, and
then laid in the cheese-toaster. Whichever way.it is served it is
highly necessary that the jjodxture be very hot and very quickly sent
to table.
Welsh Rare-bit — Cut bread into slices about half an inch in
thickness, allowing a slice for each person ; pare off the crust, toast
the bread slightly without hardening or burning it, and spread it
with butter. Cut some slices, not quite so large as the bread, from
a good rich fat cheese ; lay them on the toasted bread in a cheese-
toaster ; be careful that the cheese does not burn, and let it be equal-
ly melted. Spread over the top a little made mustard and a sea-
soning of pepper, and serve very hot, with very hot plates. To facil-
itate the melting of the cheese it may be cut into thin flakes or
toasted on one side before it is laid on the bread. As it is so essen-
tial to send this dish hot to table it is a good plan to melt the cheese
in small round silver or metal pans, and to send thesepans to table,
allowing one for each guest. Slices of dry or buttered toast should
always accompany them, with mustard, pepper and salt ; or stir to-
gether in a saucepan over the fire until smoothly blended, four
neaping tablespoons grated cheese, two of butter, one oi milk, salt-
spoon each salt and dry mustard, Quarter of pepper and a dust ot
cayenne. The pan must be hot ana rubbed well with butter before
putting in the cheese ; stir rapidly and when melted put in butter,
138 CHEESE.
Page 113 · 3 recipe records on this page
Presented as published in 1890. 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
Toast Ramakins. — Three tablespoons grated cheese, two eggs beaten light, one tablespoon melted Dutter, one teaspoon anchovy sauce, one teaspoon flour wet with cream, a pinch of cayenne pepper. Beat the butter and seasoning in with the eggs, then the cheese, lastly the flour, working until the mixture is of creamy lightness. Spread thickly upon slices of lightly toasted bread and brown quickly m the oven. Or, grate a half pound cheese and melt two ounces butter ; while the latter is getting cool mix it with the cheese and well-beaten whites of three eggs ; lay buttered papers in a frying pan, put in slices of bread and lay the cheese mixture on top ; set it over the fire for about five minutes, then take it off and brown with a salamander.
Scotch Rare-hit — Cut nice, rich, sound cheese into rather thin slices, melt it in a cheese-toaster on a hot plate, or over steam, and when melted add a small quantity mixed mustard and a seasoning of pepper. Stir the cheese until it is completely dissolved, then brown it before the fire or with a hot salamander. Serve with dry or buttered toasts, whichever may be preferred. If the cheese is not very rich a few pieces of butter may be mixed with it to great advantage. Sometimes the melted cheese is spread on the toasts, and then laid in the cheese-toaster. Whichever way.it is served it is highly necessary that the mixture be very hot and very quickly sent to table.
Welsh Rare-bit — Cut bread into slices about half an inch in thickness, allowing a slice for each person ; pare off the crust, toast the bread slightly without hardening or burning it, and spread it with butter. Cut some slices, not quite so large as the bread, from a good rich fat cheese ; lay them on the toasted bread in a cheesetoaster ; be careful that the cheese does not burn, and let it be equally melted. Spread over the top a little made mustard and a seasoning of pepper, and serve very hot, with very hot plates. To facilitate the melting of the cheese it may be cut into thin flakes or toasted on one side before it is laid on the bread. As it is so essential to send this dish hot to table it is a good plan to melt the cheese in small round silver or metal pans, and to send thesepans to table, allowing one for each guest. Slices of dry or buttered toast should always accompany them, with mustard, pepper and salt ; or stir together in a saucepan over the fire until smoothly blended, four neaping tablespoons grated cheese, two of butter, one oi milk, saltspoon each salt and dry mustard, Quarter of pepper and a dust ot cayenne. The pan must be hot ana rubbed well with butter before putting in the cheese ; stir rapidly and when melted put in butter,
Records on this page
Toa8t RamakinaScotch Rare-bitWelsh Rare-bit