Joseph Cawthorn
WELSH RAREBIT
I have seen them built, and have a vague idea of the plans and specifications, but that's about all. However, to the best of my knowledge, you first of all get a piece of cheese; and you must be sure and tell the man in the store that it's for a rarebit. You then cut the cheese up into pieces about an inch square, and put into some sort of a pan. After that, a lot of things happen that I am not quite clear on. I know there is a lot of stirring and pouring, beating of eggs, mixing of English mustard, and hunting for the Worcestershire bottle. A crowd of friends usually stands 'round the stove giving advice to the builder, and sometimes one or two of them volunteer to help in the stirring. But care must be taken to trust no one to this important part of the work unless he be an enthusiastic rarebit fiend. For 'tis said, there is a psychological moment in the building of a rarebit which means success or failure if the stirring be neglected; and experts say, that the most kindly disposed cheese will turn itself into a trunk hinge if given the slightest encouragement.
At a certain stage of the procedure, the builder will be heard to cry out, "Is the toast ready?" or "Come on with the toast." And believe me, it had better be ready to his hand! This is the signal that the parts are about to be assembled. A portion of the cheese is poured on each piece of toast, and you have only to decide whether to eat it or throw it out the window. Sincerely, Joseph Cauthor.
Celebrity
BAKED CUP CUSTARD
4 cups hot milk 4 eggs 1/2 cup sugar I 1/4 teaspoon salt Nutmeg Beat eggs slightly; add sugar and salt, then pour hot milk on slowly. Strain mixture into cups; place cups in a pan of hot water and sprinkle a few gratings of nutmeg over each one. Bake over a low flame until custard is firm and a knife can be inserted and removed without the custard sticking to it. Do not let water in pan boil or custard will whey.
Yours very truly,