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Welsh Rarebit.
Remarks. —For those with good digestion either of the " bucks" will be found nice. For me, I should prefer not to have the ale sour, but fresh, and nice, so I think, would most others. I will give a few more recipes for a plainer, or more Americanized way of making the Welsh rarebit (generally called rabbit), which will be less troublesome to make, and also more easily digested. A young, but experienced housekeeper, of Brinton, Pa., gives the following:
Welsh Rarebit. —Chop fine, with a knife, pieces of dry cheese (sharp cheese is best), and to 1 pt of this allow 1 pt of milk. Have the milk boiling
hot and stir into it the cheese, stirring all the time until it becomes pretty well dissolved, then add a beaten egg, a little salt, and when it has all come to a boil your rarebit is done. Some persons prefer browning in the oven before sending to the table, but it is best eaten as soon as cooked, as the cheese is apt to separate from the milk if allowed to stand long after it is ready.
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