Page:The Boston cooking-school cook book (1910).djvu/646

 Welsh Rarebit I

1 tablespoon butter 1 teaspoon corn-starch 1/2 cup thin cream 1/2 lb. soft mild cheese cut in small pieces 1/4 teaspoon salt 1/4 teaspoon mustard Few grains cayenne Toast or zephyrettes

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 zephyrettes 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.

Welsh Rarebit II

1 tablespoon butter 1/2 lb. soft mild cheese, cut in small pieces 1/4 teaspoon salt 1/4 teaspoon mustard Few grains cayenne 1/3 to 1/4 cup ale or lager beer 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.

Oyster Rarebit

1 cup oysters 2 tablespoons butter 1/2 lb. soft mild cheese, cut in small pieces 1/4 teaspoon salt Few grains cayenne 2 eggs

Clean, parboil, and drain oysters, reserving liquor; then remove and discard tough muscle. Melt butter, add cheese and seasonings; as cheese melts, add gradually oyster liquor, and eggs slightly beaten. As soon as mixture is smooth, add soft part of oysters. Serve on zephyrettes or bread toasted on one side, rarebit being poured over untoasted side.