Cheese and Tomato Rarebit

Ingredients

• I lb. Cheddar cheese.
• 1 gill tomato puree.
• 2 table-sps. bread-crumbs.
• A pinch of cayenne.
• \ tea-sp. made mustard.
• 2 slices hot buttered toast.

Method

1. 1

   Grate cheese and put it in a saucepan with cayenne and mustard.

2. 2

   Add breadcrumbs and tomato puree, stirring over heat until hot and smooth without boiling.

3. 3

   Cut toast, arrange on a hot dish, and pour cheese and tomato mixture over.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 826. The excerpt below is the record exactly as published.

table-sps. bread- crumbs. 1 dessert-sp. sauce. Seasoning. 4 egg. 1 dessert-sp. flour. A little butter. I pt. stock. Choose some nice tender leaves from the inside of the cabbage. Wash them and scald them in boding salted water a minute or two. Then drain them, and spread them out on a cloth to dry. Mince the meat, mix it with the bread-crumbs, and season to taste. Moisten with 1 dessert-spoonful of good brown or tomato sauce and about \ a beaten egg or 1 yolk of egg. Put some of this stuffing on each leaf of cabbage and make up in little rolls. Tie with string, and coat lightly with flour. Melt a small quantity of butter in a stewpan when smoking hot, put in the cabbage rolls and brown them slightly on all sides. Then pour in the stock, put the lid on the pan, and cook in the oven or the top of the stove until tender. When ready, arrango the cabbage rolls neatly on a hot dish, removing the strings, and pour the gravy over. Note. — If liked, a little grated cheese may be added to the stuffing. 2407. Cheese Custard 1 pt. milk. 2 eggs. \ tea-sp. mustard. 3 oz. Cheddar or Gruyere cheese. Cayenne pepper and salt. Beat up the eggs with the mustard, pepper and salt. Heat the milk and pour it on to them. Add the cheese and pour all into a greased pie dish, sprinkle a little more cheese over the top, and bake in a moderate oven for \ hour. Serve hot with plain biscuits. 2408. Cheese Fondue (Fondue au Fromage) 1 oz. butter. 3 oz. grated Parmesan cheese. 1J oz. bread-crumbs. A little made mustard. 1 gill of milk. 2 eggs. Pepper. Salt. A pinch of cayenne. Put the bread-crumbs and butter into a basin, boil the milk, and pour it over them. Add the cheese (keeping back about 1 dessert-spoonful), yolks of eggs, and seasonings, and mix well. Beat up the whites of eggs to a stiff froth, and mix them HORS-D’CEUVRE AND SAVOURIES 515 in lightly at the last. Pour the mixture into a greased pie dish or fireproof dish, sprinkle the remainder of the cheese over the top, and bake in a good oven about 20 minutes, or until nfcely browned and well risen. 2409. Cheese Sandwiches (Hot) Bread and butter. Grated cheese. Seasoning. 1 egg. | tea-cupful milk. Clarified fat or butter. Spread four or six slices of bread with butter, mixing a little mustard or cayenne with the butter before using it. Trim the crusts off the bread, and then sprinkle the slices with as much grated cheese as the butter will take up. Press the cheese well on to the butter, place two slices together, and then cut in convenient-sized pieces. Beat up the egg on a plate, and mix it with the milk and a little salt. Dip the sandwiches into this and let them soak for a minute or two, then fry them in a small quantity of hot clarified fat or butter, browning them on both sides. Serve hot, sprinkled with a little grated cheese. 2410. Cheese Toast with Bacon 1 oz. butter. 1 oz. flour, lto 1£ gills milk. /Zio 4 oz. grated cheese. Seasoning. Hot buttered toast. Rolls of bacon. Melt the butter in a saucepan, stir in the flour, and cook these two together for a minute or two. Then draw the saucepan to the side of the fire and pour in 1 gill of milk. Stir until boiling and cook Cheese Toast with Bacon 2 or 3 minutes longer. Now add the cheese and seasoning with cayenne, a little mustard, and salt if necessary. Allow the cheese to melt, but not boil, and if too thick add more milk. Spread this mixture on neat pieces of hot buttered toast, and lay some rolls of bacon (see Recipe 1646) on the top. Serve very hot. 2411. Cheese and Tomato Rarebit I lb. Cheddar cheese. 1 gill tomato puree. 2 table-sps. bread- ' crumbs. A pinch of cayenne. \ tea-sp. made mustard. 2 slices hot buttered toast.

Cook this with the app: pantry check, scaling, and the assistant.