Welsh Rarebit

Ingredients

• square slices of salt-rising bread
• one-half cup of milk
• two cupfuls of rich American grated cheese
• one-half teaspoonful of dry mustard
• salt to taste
• two dashes of cayenne
• two well-beaten eggs

Method

1. 1

   Toast carefully square slices of salt-rising bread with crusts removed.

2. 2

   While hot, butter them and arrange on a dish or platter and place in the oven to keep warm, while you make the rarebit.

3. 3

   Put one-half cup of milk in double boiler and when boiling hot add two cupfuls of rich American grated cheese, stirring continuously until the cheese is melted.

4. 4

   Have ready one-half teaspoonful of dry mustard mixed with a little salt and two dashes of cayenne.

5. 5

   Stir this into the milk and cheese and add two well-beaten eggs.

6. 6

   Pour over the toasted bread and serve at once.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 66. The excerpt below is the record exactly as published.

salt to taste, one tablespoonful of oil. Remove seeds from mangoes by cutting ofif the stem ends. Then stuff with above filling, put into pan to bake for thirty minutes. Add water to bottom of pan to keep from burning. For a change, add two eggs or grated cheese, string beans, peas, boiled rice, barley or any vegetable one may have left over from the previous meal. Should be served on shredded lettuce with finely scissored parsley, scorched in butter, poured over it. Mashed potatoes or turnips, squash and toast go well with them. 123 PEANUT FRUIT. Boil in two cupfuls milk two cupfuls ground raw pea- nuts; add one cupful finely-chopped celery, one-half cup- ful seeded raisins or figs, one teaspoonful sweet marjoram, two teaspoonfuls oil, one teaspoonful salt, one tablespoon- ful bread crumbs, two well-beaten eggs ; mix well. Shape into small balls and dip into following batter: Two table- spoonfuls flour, one egg, pinch of salt, mix well with one cupful milk. Fry in graniteware saucepan to golden brown in very hot oil, and serve with or without dressing. Mashed potatoes or lyonnaise go best v/ith this dish. SPANISH RICE. Into one-quarter cup of hot olive or cooking oil stir one cup of dry rice; let it turn brown and add one cup of finely-cut onions, one to three threaded green peppers with seeds removed, two teaspoonfuls of salt. Let fry until onions are done. Now add one quart each of tomatoes and water, bring to boiling point and serve. NOODLES AND CHEESE. Take one-quarter pound of Italian egg noodles and boil for about fifteen minutes from the time of dropping them into the boiling water. If you wish, you can make your own noodles by taking three tablespoonfuls of flour and two well-beaten eggs ; work into dough. Roll out on a board, adding flour gradually until it all rolls into a stiff ball. Now cut up into four pieces. Take a rolling-pin and roll out into sheets. Allow to dry for an hour. Cut into strips about the width of an inch. Put layer upon layer and take a sharp knife, cutting the layers into threads. Spread them out on paper and when ready for use drop into boil- ing water little by little. Requires fifteen or more minutes, according to thickness of the noodles. When done, drain off the water thru a colander and pour cold water over the noodles, which will separate them and give them consistency as well as color. Now take one cup of milk and put into a double boiler, add two cupfuls of grated rich American cheese, dash of cayenne pepper and salt. As soon as cheese is melted add the yolks of two well beaten 124 eggs. Put noodles into a well-oiled pan or baking dish; pour the mixture over them and bake for ten to fifteen minutes in a moderate oven. Serve in baking dish with green peas or asparagus and a little parsley. ROYAL MACARONI. Break up one-half pound of macaroni into three-inch lengths and cook in the usual way. When done oil a deep baking dish. Put in a layer of macaroni and sprinkle with Herkimer cheese, a layer of seeded tomatoes, a layer of macaroni and a layer of French mushrooms, on top of these a layer of macaroni and on top of it all a good layer of cheese. Over this spread tomato sauce, or if preferred cream sauce may be used instead. Put into moderate oven for at least half an hour. CHEESE RAMEKINS. Put four tablespoonfuls of cracker crumbs with one-half cup of milk on to boil. Stir until smooth; then add four tablespoonfuls of grated cheese, two tablespoonfuls of olive oil and stir over the fire for one minute. Take off, add one-fourth teaspoonful dry mustard, cayenne and salt to taste, and the yolks of two eggs. Beat the whites of three eggs to a stiff froth, and stir them in carefully. Pour into an oiled baking dish and bake for ten minutes in a quick oven. WELSH RAREBIT. Toast carefully square slices of salt-rising bread with crusts removed. While hot, butter them and arrange on a dish or platter and place in the oven to keep warm, while you make the rarebit. Put oixC-half cup of milk in double boiler and when boiling hot add two cupfuls of rich Amer- ican grated cheese, stirring continuously until the cheese is melted. Have ready one-half teaspoonful of dry mustard mixed with a little salt and two dashes of cayenne. Stir this into the milk and cheese and add two well-beaten eggs

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