One pound of soft American cheese, one tablespoonful of batter, one-half teaspoonful of dry mustard, one-fourth salt- spoonf ul of cayenne, one tablespoonful of Worcestershire sauce, one gill of beer, and some slices of toast✪ Welsh Rarebit. Put the seasoning, batter, and beer in the chafing dish. When the batter is melted, add the cheese cut in small dice, — to grate it is better, — stir 8AKDÌVICHS8, EGG AND CHEE8B DISHES 279 ali the time, and add a little more beer if it is needed. When the cheese is melted and creamy, serve at once on the toast. Milk may be used in place of beer. Welsh Barebit Take f our ounces of cheese, half an ounce of butter, a spoon- ful of made mustard, two tablespoonf uls of cream, cayenne and black pepper to taste. Grate or chop the cheese in a bowl and rub ali the ingre- dients to a uniform paste, adding a tablespoonful of milk, ale, porter, beer, or Champagne. Make a slice of rather thick toast. Dip it an instant in boiling water and place in the oven. Transfer the prepared cheese mixture to a saucepan and stir over a gentle heat until melted, then heat up qoickly and poor upon the toast, and serve. Bwiss Barebit Take as many eggs as you wish — the number being based on the number of your guests — and weigh them. For your cheese take a third of the weight of the eggs and for butter a sixth of the weight of the eggs. Beat the eggs in a saucepan, grate or cut in small pieces the cheese, add that to the eggs, stirring ali the time, and then add the butter. Stir well over a good fire until the mixture is thick and smooth. Add little salt, a largo dash of pepper, and serve in a hot dish. This is best cooked in a doublé kettle. Forcexneat of Bread Cook two finely chopped onions with one ounce of butter for five minutes. Soak one loaf of stale bread in water for half an hour. Squeeze it dry and put it in a bowl with thi'ee raw eggs, one tablespoonful of salt, two teaspoonf uls of white pep- per, a tablespoonful of sage, a scant half teacupf ul of grated nut- 280 MBS. SEELY'S COOK BOOK ix^eg, — if it ìb desired, — three skinned links of saasage, a little finely ohopped parsley. Add the onions. Mix ali thoroughly. Have this mixture moist. Bread mixtoFe for Timbale of Turkey Liyers, p. 198. Foroemeat of Ohioken Remove the raw white ineat from a tender fowl weighing about four pounds. Mortar the meat well and rub through a fine sieve. Weigh it. There should be about hall a pound. Place it in a mortar and in amali portions rub in two table- spoonfuls of butter. Stir until it is well mixed. Then add the beaten whites of four eggs, one teaspoonf ul of salt, a quarter of a teaspoonf ul of white pepper, and a dash of cayenne. Then add one pint of whipped cream, measuring it after it is whipped. Mix well and put on ice for one hour. This forcemeat may be used many ways, — for borders, covering chops, tongue, quenelle, or to stuff boned squab. Ohioken Foroemeat Balla See Mock Turtle Soup, p. 80. Foroemeat of

AI-modernized reading of the original text

One pound of soft American cheese, one tablespoonful of batter, one-half teaspoonful of dry mustard, one-fourth saltspoonf ul of cayenne, one tablespoonful of Worcestershire sauce, one gill of beer, and some slices of toast. Put the seasoning, batter, and beer in the chafing dish. When the batter is melted, add the cheese cut in small dice, — to grate it is better, — stir 8AKDÌVICHS8, EGG AND CHEE8B DISHES 279 all the time, and add a little more beer if it is needed. When the cheese is melted and creamy, serve at once on the toast. Milk may be used in place of beer. Welsh Barebit Take f our ounces of cheese, half an ounce of butter, a spoonful of made mustard, two tablespoonf uls of cream, cayenne and black pepper to taste. Grate or chop the cheese in a bowl and rub ali the ingredients to a uniform paste, adding a tablespoonful of milk, ale, porter, beer, or Champagne. Make a slice of rather thick toast. Dip it an instant in boiling water and place in the oven. Transfer the prepared cheese mixture to a saucepan and stir over a gentle heat until melted, then heat up quickly and pour upon the toast, and serve. Bwiss Barebit Take as many eggs as you wish — the number being based on the number of your guests — and weigh them. For your cheese take a third of the weight of the eggs and for butter a sixth of the weight of the eggs. Beat the eggs in a saucepan, grate or cut in small pieces the cheese, add that to the eggs, stirring all the time, and then add the butter. Stir well over a good fire until the mixture is thick and smooth. Add little salt, a largo dash of pepper, and serve in a hot dish. This is best cooked in a double kettle. Forcexneat of Bread Cook two finely chopped onions with one ounce of butter for five minutes. Soak one loaf of stale bread in water for half an hour. Squeeze it dry and put it in a bowl with three raw eggs, one tablespoonful of salt, two teaspoonfuls of white pepper, a tablespoonful of sage, a scant half teacupful of grated nut- ix^eg, — if it ìb desired, — three skinned links of sausage, a little finely chopped parsley. Add the onions. Mix all thoroughly. Have this mixture moist. Bread mixtoFe for Timbale of Turkey Liyers, p. 198. Foroemeat of Ohioken Remove the raw white ineat from a tender fowl weighing about four pounds. Mortar the meat well and rub through a fine sieve. Weigh it. There should be about hall a pound. Place it in a mortar and in small portions rub in two tablespoonfuls of butter. Stir until it is well mixed. Then add the beaten whites of four eggs, one teaspoonf ul of salt, a quarter of a teaspoonf ul of white pepper, and a dash of cayenne. Then add one pint of whipped cream, measuring it after it is whipped. Mix well and put on ice for one hour. This forcemeat may be used many ways, — for borders, covering chops, tongue, quenelle, or to stuff boned squab. Ohioken Foroemeat Balla See Mock Turtle Soup, p. 80. Foroemeat of

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Welsh Rarebit

Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..