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The 1918 Fanny Farmer Cookbook
taste. Serve on pieces of toasted bread.
2
4
Welsh Rarebit I
tablespoon butter
1
1
1
/4 teaspoon salt
teaspoon corn−starch
1
/4 teaspoon
mustard
1
1
/2 cup thin cream
Few grains
cayenne
/2 lb. soft mild cheese
cut in small pieces
Toast or wafer
crackers
Melt butter, 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. Season, and
serve on wafer crackers or bread toasted on one side, rarebit being poured over untoasted side.
Much of the success of a rarebit depends upon the quality of the cheese. A rarebit should be
smooth and of a creamy consistency, never stringy.
2
5
Welsh Rarebit II
1
1
tablespoon butter
1
/4 teaspoon
mustard
/2 lb. soft mild
cheese, cut in small
pieces
Few grains
cayenne
1
/3 to 1/2 cup ale
or lager beer
1
/4 teaspoon salt
1
egg
Put butter in chafing−dish, and when melted, add cheese and seasonings; as cheese melts, add
ale gradually, while stirring constantly; then egg slightly beaten. Serve same as Welsh Rarebit
I.
2
6
Oyster Rarebit
Chapter XXXV − RECIPES FOR THE CHAFING−DISH
657
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