The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Recipes For The Chafing-Dish › Welsh Rarebit II

Welsh Rarebit II

1 tablespoon butter ½ lb. soft mild cheese, cut in small pieces 14 teaspoon salt 14 teaspoon mustard Few grains cayenne 1/3 to 1/2 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 seasonings; as cheese melts, add ale gradually, while stirring constantly; then egg slightly beaten. Serve same as Welsh Rarebit I.

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