Welsh Rarebit (Alternate)

Ingredients

• 1/2 cup milk
• 14 t-spoon salt
• 2 cups grated American cheese
• 1/2 t-spoon paprika
• 1 t-spoon mustard
• 2 eggs

Method

1. 1

   Put milk in sauce pan and set over fire.

2. 2

   When hot add cheese and stir until it melts.

3. 3

   Add quickly mustard, salt, paprika and eggs well beaten.

4. 4

   Stir until mixture begins to thicken.

5. 5

   Pour over toast and serve at once.

Nutrition per serving

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 39. The excerpt below is the record exactly as published.

1 t-spoon mustard. 4 tbls. butter. 1/2 t-spoon paprika. 3 hard boiled eggs. 1 cup cheese, (Amer.), Cream flour and butter together in chafing-dish set over hot water ; when bubbling mix in milk gradually. When smooth, season with salt, mustard, and paprika. Add cheese cut in small cubes. When thoroughly melted, add eggs sliced. (Enough for 8 people.) Mrs. E. L. Harris. Chattanooga, Tenn. CHICKEN ALMOND. 1 cold boiled chicken. 1 small can mushrooms. 1/^ lb. blanched almonds. 1/8 lb. butter. 1 small stalk celery. 78 ATLANTA WOMAN'S CLUB COOK BOOK Put butter in chafing-dish, add chopped celery and almonds. When celery is cooked tender add chicken and mushrooms also chopped. Add 1 cup water in which chicken was boiled, 2 cups if small. Add 2 t-spoons Worcester sauce. Season with salt and red pepper. Serve soon as thoroughly hot. Palmer Johnson. ENGLISH MONKEY. 1/2 cup grated cheese. 1/2 t-spoon salt. 1 cup grated bread crumbs. Pinch of cayenne. 1 cup milk. 1 egg. 1 tbls. butter. Stir butter and cheese together until melted ; add bread crumbs, milk and beaten egg ; season and cook till thick and creamy. Serve on buttered rounds of toast or saltines. Mrs. E. L. Harris, Chattanooga, Tenn. HOT STUFF. 1 can tomato soup. 4 eggs. 1 onion (small). Red pepper to taste. 1 cup Amer. cheese (grated). Slice and par-boil the onions. Let soup come to a boil, add the onion and cup of grated cheese. Beat the yolks and whites of the eggs separately ; mix and fold into the boiling soup and cook 1 min- ute. Serve on toast. Mrs. J. E. McRee, (The Daffodil). SCOTCH WOODCOCK. 1 small onion. 2 eggs. 1 can tomatoes. 2 dozen saltines. 1 tbls. butter. Slice and fry the onion slowly in butter, add tomatoes. Heat thoroughly and add the eggs beaten. Serve on saltines. Mrs. E. L. Harris. CHICKEN A LA KING. 1 small can pimentos. 1 small can button mushrooms. 2 cups diced chicken. Make a cream sauce, then add pimentos drained, mushrooms and chicken. Salt and pepper to taste. Serve on toast. Mrs. E. H. Sims. ITALIAN MACARONI. 1 can tomato soup. 1 can mushrooms. 1 cup grated cheese, (Amer). 2 cups cooked macaroni. Melt cheese, stir in soup gradually. Put chopped mushrooms in, then macaroni. Season highly with red pepper, paprika, salt. Serve on crackers after cooked down. Mrs. Carroll McGaughey. CHAFING DISH SUGGESTIONS 79 PIGS IN BLANKETS. Dry large fat oysters on a cloth, roll around each one a very thin slice of bacon and skewer with new tooth-picks. Fry in greased chafing-dish. Serve on rounds of toast. Mrs. C. E. Cresse. WELSH RAREBIT. 1 tbls. butter. 1/2 lb. soft mild cheese, (cut in 1 t-spoon corn starch. small pieces). 1/2 cup thin cream. l^ t-spoon mustard. Few grains cayenne. Put butter in chafing-dish and when melted add corn starch and stir until well mixed, then add cream gradually while stirring constantly, and cook two minutes. Add cheese and stir until cheese is melted. Serve with crackers. Mrs. D. J. Jones. WELSH RAREBIT. 1/2 cup milk. 14 t-spoon salt. 2 cups grated American cheese

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