The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1896-10-13
ideas for dMn1nen.


Most important Of all cheese dishes is
the long famous Welsh rabbit, a deli
cacy that has stood the test of time
Some curious information regarding this
has come to light of late. Up to a very
recent date the belief was that rabbit
was a corruption Of .'rarebit." All the
old dictionaries and authorities stated
this. But recent research has revealed
that rabbit" is the correct word and
was so originally, it being of slang ORR
gin and meaning toasted or melted
cheese, Just as span-rabbit' means
scrapple or mush and Munster plums'
potatoes.
There is no better. way. after all, of
making a WEIGH rabbit than by the use
of a modern chatting dish. It is a simple
problem of c~ookery-that is. to talk
about, complete success only being ac-
auired after practice and a number of
preliminary failures. A cheese that is
neither sharp nor twangy. but moder-
ately dry, American or Parmesan, should
be taken. For three people half a pound
is the requisite quantity. "A good-sized
lump of butter should first be put into
the pan. Then the cheese. shaved of
with a knife, together with just enough
milk to make It creamy, a third of a
saltspoon Of mustard and a dash of cay
enne pepper should follow. To this a
very little salt should be added.
Now keep stirring thoroughly until the
compound is completely melted. well
fused together and creamy. The selec-
ton of tust the right second to put out
the lamp and HIT the pan of is the Sc
cret of success. The toast the melted
cheese is to rest upon should nave been
prepared simultaneously. 1t should be
hot at the time the compound is done
and should be nicely buttered, having
been cut up into small squares. 1t is an
essential that II should be soft and made
of bread two or three days old, with all
the crust on.
There Is no particular advantage in
mixing ale or beer with the melting
cheese These beverages should be
served in glasses with the rabbit when
completed. Golden buck is made in pre-
cisely the. same way with the addition
of the white Of one egg beaten stiff and
stirred into the compound just as it is
done. If to this is added. after it Is
upon the toast a nicely Drowned strip
OF bacon for each piece. the delicacy
will be q great culinary triumph.
Cheese together with macaroni or spa
ghetti is another dainty. There are two
ways OF preparing. this, one by simply
sitting the grated cheese over either Of
these after cooking. The other method
is to bake the cheese with the macaroni
or spaghetti, filling the baking dish with
layers, frst of the macaroni or spa
ghetti, then the grated cheese, then
pepper, salt and butter to eaclr layer
covering the whole with milk. This dish
should be baked about -three-quarters of
an hour IN . moderate oven.
One Of the most delicate cheese dishes
that cam Be made is cheese sfraws.
troublesome to prepare but amply repay
ing all effort In the long run.
It IL presumed that the cooklhired or
nmateur-knows how to make pun paste.
Scraps of this should be rolled thdn.
sprinkied with grated chuese tahd cayenne
pepper II desired), folded, rolled cut and:
spriukled again. This process should be
h repeated They are then IN sheet
form and should be placed on the ice to
harden. They should De allowed to get
cold, then rolled into rectangular shape
San eighth Of an Inch thick. Placing in q
baking pau, cut them In strips five inches
long and very narrow. They should then
be baked, and served piled. It is also a
good ideazto serve them In groups of 1--WE
pr six to represent q number OF strawss
Steamed bread with cheese NAV also
be recommended. Strange to relate this
recipe il almost unknown. 1t should
therefore be cut n preserved carefully
Tor future reference. In many OF the old
villages of New York State il is TO be
found In It's fun perfection, much Thought
pf by the housewives.
Pieces of bread should be d a. if for
the table. thinly buttered, and placed In
. crying pan. Sprinkle salt over them i'm a
small Quantity. n then add a thick
layer Of grated cheese. Then another
layer Of bread and salted cheese. and
when the pan Is full pour over a Gun Of
coed rich milk. Cover closely and stand
ON the side OF the STOVE where 1t will
steam slowly for twenty minutes or half
an hour Turn IN a hot platter and serve
at once. This is an excellent luncheon
dish, and deserves to be raised into popu-
Iarity.
Everyone admits that the average CITY
bathroom is not what it should be. or
course there are exceptions, but, as a rule
IT is as utterly devoid of prettiness as IT
Is possible for anything to be in this deco
rative Ninteenth Century, First. 1t is
apt to be dark; second, it is nearly afwa VS.
shabby and. third. it is more than likely
TO be cluttered. The last is disgraceful to
. good housekeeper: the second condition
ian be remedied, and the first named de-
Feet can be largely remedied.
To begin. then. with the frst-as is we'll
known, the color OF the walls materially
tightens or darkens a room, so to brighten
me dark bathroom, cover them with pretty
blue and white Vanished tile-paper. and
the result will be q surprise. Then. if the
tub be old and shabby, and a ha~rd-hearted
landlord refuses to replace II with a por-
ceiain one. paint It white on the inside
give It two coats with good white paint
and then finish with another of white on.
hmel, taking care to let it dry thoroughly
before using, as the enamel is thereby
much hardened. If ordinary care is OH
served this finish WITH ~ ,.