J 'AillO US DISHES. 45? 



^ot 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 send- 

 ing 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 



Welsh Barebit, Plain.— Rich, crumbly cheese, J^ lb. ; butter, 1 table- 

 spoonful; rich milk, 1 gill; toast. Directions — Put the milk and butter into 

 a frying pan, and crumble in the cheese upon the stove, constantly stirring 

 rnitil all is dissolved together; then pour upon thick toast that has been dipped, 

 quickly, in and out, of boUing milk ; served hot it is a rare dish for a healthy 

 stomach. And for a healthy man a poached egg may be put upon each piece 

 of toast, as served, which wiU make it a second cousin, at least, to the golden 

 buck, given above. 



Welsh Barebit, Exoellent.— Fresh cheese, the size of a tea-cup; a 

 large cup of sweet milk; a table-spoonful of butter; a pinch of dry mustard; a 

 little red (cayenne) pepper; 2 soda crackers; 1 egg. Dikections — Roll the 

 crackers; beat the egg; cut the cheese in thin, small slices; place them in the 

 frying pan with the milk; add beaten egg, butter, mustard and pepper; stir in 

 the rolled cracker gradually. As soon as all is thoroughly mixed turn the mix- 

 ture out, and send to the table in a covered dish. To be eaten with dry toast. 



Welsh Barebit, Delicioiis.— The New York Post says that Welsh 

 rarebit is delicious when made after this rule: Half a povmd of cheese, 3 eggs, 

 1 small cup of bread crumbs, 2 table-spoonfuls of melted butter, mustard and 

 salt to taste. After beating the cheese in an earthen dish add the other iagre- 

 dients, then spread on the top of sUces of bread, toasted or not, as you choose, 

 and set in the oven to melt. 



Bemarki. — I will close with one which is more particular in its quantities, 

 and also has a caution or two in the use of seasoning, avoiding skim milk 

 cheese, etc. ; and although it recommends the Parmesan cheese, yet, I will say, 

 our good, rich, new milk clieese, having some age, will be found nice enough 

 for all common purposes. If a very nice dish is desired, get the Parmesan, as 

 anentioned below. It is as follows: 



Welsh Barebit With Parmesan Cheese.— Boil ]4 pt. of milk; 

 iiave the cheese rich enough to melt; chop Lj tea-cupful of it to every % pt. of 

 3uilk; the jolk of 1 egg is lightly beaten with a fork, and have it ready when 

 the cheese is melted; turn the cheese into the boiling milk and stir until the 

 former dissoWes. Welsh rarebit cannot be made from skim milk cheese. Par- 

 mesan cheese makes delightful dishes, but is expensive. Stir in the yolk of the 

 ■Ggg, adding salt and pepper, and serve on toast or alone. Cheese dishes requ»re 

 little seasoning, and the salt and pepper should be used sparingly. 



Remarks. — Tliis Parmesan cheese is made in Parma, Italy, bi4t I think our 

 best American cheese is all that need be required, but each must please her- 

 self — you certainly have the opportunity of choosing, from the variety given ; 

 but, as it is the man who furnishes the largest number of the best recipes, foi 

 •any given department, who makes the best receipt book, the author, in keeping 



