Democratic Sentinel, Volume 7, Number 15, Rensselaer, Jasper County, 11 May 1883 — An Old-Fashioned Dainty. [ARTICLE]

An Old-Fashioned Dainty.

There are several styles of making the Welsh pedantically sailed the ‘ , the first requisite is to have the pfoper character of cheefie. It requires a sounds sharp, bld And Crumbly cheese. I have found the English Cheshire, or the American imitation thereof, to, be the best for this purpose; the next is the Parmesan. The bread, I would say, should be of the very best quality, light, sweet and pure. I will now give you the old English plan for making a Welsh rabbit Toast a slice or two of day-old bread, not scotched or burnt, but to a nice, crisp, golden color; blitief these well tad lay them tipcto a Warn plate; Now ctit up into small pieces four ounces of cheese, put into a small sauce-pan with a teaspoonful of tatkde English mustard, a little black pepper, A pinch of salt and a half a tumbler of ale; place on the fire and stir until thoroughly melted, then pour it over the toast and, accompanied by a glass of good ale or beer, proceed with a thankful heart to discuss.

Ax American Rabbit.—Make slices of toaSt, lay thgm on a hot dish find pour over them a little hot milk or water and set the dish aside on the range to keep warm; now proceed exactly as directed in the above, except that you use milk instead of the ale. Another PlaN.—Mix with fl quarter of a pound of Cheshire or Parmesan cheese an equal quantity of fine bread crumbs and a quarter of a pound of good butter; and. a. teaspoonful of made mustard, a salt-spoonful of salt, and a dflsh Of blflck peppef; Mix all well together and beat it to a smooth paste in a mortar. Spread this paste neatly and thickly on slices of toast, and place them in the oven to become thoroughly hot and slightly brown; placing a stout sheet of white paper over the dish until hot and then removing it prevents the cheese from becoming too brown or dry. Another Style.—Cut or grate a quarter of a pound of cheese, put it into a saucepan with a small tumbler of milk or cream, two ounces of the best butter, a table-spoonful of made mustard, and a pinch each of pepper and salt; place on the fire and stir until melted; then add and stir rapidly in the yelks of three eggs; when the mixture begins to set, form it into a roll, put it on a hot dish and serve immediately— The Caterer.