Welsh Rarebit

Ingredients

• One tablespoon of butter
• two cups finely cut American cheese
• one-half cup of milk or stale beer
• one-half teaspoon prepared English mustard
• two eggs
• salt

Method

1. 1

   Melt butter, add cheese; when it begins to melt, add liquid.

2. 2

   Keep stirring until smooth.

3. 3

   Put in mustard, add the beaten eggs.

4. 4

   Cook one minute longer and salt to taste.

5. 5

   Serve on toast.

As published

This recipe was extracted from Council cook book (1908), page 3. The excerpt below is the record exactly as published.

two eggs and one table- spoon melted butter. Spread on slices of bread or crackers and bake in the oven five minutes. Oyster Canap6s. Chop some large oysters finely; add some bread crumbs, a piece of butter the size of a walnut, and one-quarter cup of cream. Season with salt and pepper. Simmer over the fire a few minutes. Butter slices of bread, place on a hot dish, and pour mixture over. Queen Cup Appetizers. Cut off a slice of a lemon, scoop out the lemon and fill with clam cocktail, which has been prepared like oyster cocktail. Cut grape fruit into halves, add a little sugar and in the center stand the filled lemons. Serve with horseradish and small dinner biscuit. Shrimp and Crab Cocktail. Twelve tablespoons of catsup, three tablespoons tarragon vinegar, three tablespoons Rhine wine, cay- LOUIS MOTRONl r,T%!oL' Phone WEST 1284 ^OOO rilimOreOl. CBinowmFre.hD.ily 20 COUNCIL COOK BOOK. enne pepper and salt to taste ; juice of one lemon, and one pint, mixed, of shredded crab meat, and shrimps., added to the sauce. Serve cold, with one-quarter ot. a teaspoon of grated horseradish on the top of each portion. Sardines in Jelly. First make a lemon j^lly, and before it has set put a mould into a pan of ice, pour in a layer of the jelly, and lay on this the sardines artistically arranged, each in a small bed of chopped parsley; when hard, pour on another layer of jelly and arrange sardines as before. Drain all the oil from the sardines before placing them in the jelly. Caviare Tartines. Butter slices of bread or toast, cut round, spread' a thin layer of caviar, then put a small, thin slice of tomato in the center and around the outer edge of tomato put mayonnaise. Chopped olives or pimi-' ento on top is nice. Grape Fruit. Remove from skin the cells and juice, add a little sugar and chopped pineapple, and a few maras- chino cherries. Serve very cold, in glasses, sur- rounded with chopped ice or in fruit shells. Welsh Rarebit. One tablespoon of butter, two cups finely cut American cheese, one-half cup of milk or stale beer, one-half teaspoon prepared English mustard, two OLlMllA DufaK uM*4«"ed forTuJity, U for sale at all ffood srocers "ITS THE WATER" -demand it. SANDWICHES 21 eggs, salt

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