FoodNetArchive

The Pattern cook-book

1890

Page 136 · 4 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.
This is a favorite dish for gentlemen's suppers and for luncheons. Cut bread into thin slices, shape these into diamonds or squares, toast them, and while hot, butter lightly. With a tea-spoon dip boiling water upon the toast to moisten slightly, wetting only the unbuttered side. Place each slice on a separate hot plate, allowing one for each person at table ; sprinkle with a little salt, pour over the toast enough melted cheese to cover, and serve the mo- ment this is done, since otherwise the cheese will harden, the toast will cool, and the dish will be altogether spoiled. Rich, new cheese should be chosen for this purpose, as it melts more easily. The cheese should be put in a cup to be melted. If the rarebit is stringy and tough, the cheese has not been sufficiently rich. This simple recipe is a decidedly good one, but there are many different ways of making the dish. Some spread a little mustard over the toast, others add ale to the cheese, or dip the toast in ale instead of using hot water. Another method is to serve a poached ^%% on each slice of toast and cheese, and another to mix the yolks of eggs with the melted cheese. WELSH RAREBIT, WITH EGGS. One cupful of grated cheese. One egg (yolk only). One-quarter of a cupful of milk. Salt and pepper to taste✪ Welsh Rarebit. Prepare the toast the same as in the preceding recipe. Place the milk in a porcelain-lined stew-pan, and when hot, put in the cheese, and stir continually until the latter CHEESE DISHES. 3II is melted. Add the salt, pepper and the beaten yolk, stir but a moment, and pour the liquid over the toast. WELSH RAREBIT, WITH ALE. This is the way a rarebit is generally prepared in Eng- land. One pound of cheese. One-half table-spoonful of butter. One wine-glassful of ale✪ Welsh Rarebit with Ale. Put the butter and ale in a porcelain-lined stew-pan, and when hot, stir in the cheese cut into dice. Stir and cook until all are blended to a smooth paste. Prepare the toast as above, pour this mixture over it, and serve very hot. Single Gloucester cheese can always be relied upon in preparing rarebits in this way. CHEESE SOUFFLE. Two and a-half table-spoonfuls of flour. Three eggs. One and a-half pint (scant) of milk. One-quarter pound of grated Parmesan cheese✪ Cheese Souffle. Beat the yolks of the eggs well, thin them with a little of the milk, and add the grated cheese. Rub the flour to a paste with a little more of the milk. Heat in a porcelain-lined stew-pan the remainder of the milk, and when it boils, stir in the flour paste. Stir until the whole is smooth and creamy, and add the other mixture of cheese and yolks. Boil the liquid about a minute, or until the cheese is fully melted, and remove from the fire. Whip the whites of the eggs to a stiff froth, and stir them into the mixture. Fill some paper cases with this prepara- tion, bake fifteen minutes in a hot oven, and serve at 3 I 2 THE PATTERN COOK-BOOK. once. Cases for baking the souffle may be purchased from a confectioner, or they may be made with very little trouble. Silver scollop shells are also used for the pur- pose, and are, of course, more elegant. RAMEKINS. Two table-spoonfuls of grated cheese. One table-spoonful of butter. Two table-spoonfuls of bread-crumbs. Four table-spoonfuls of milk. One-quarter tea-spoonful of mustard. One-quarter tea-spoonful of salt. One-eighth tea-spoonful of pepper. One egg✪ Ramekins.