The Mena weekly star., 1896-11-25
z COOK CHEESE PROPERLY.
,.tv Recipes to Be Used with the Chafing Daln,,y D,s,. and other Dishes of Epieures.

frrfl ~'-N N~ %f <" Iong-famous Welsh rabbit, del "ov .u that has stood the test of time. iCaN' curious information regarding N N o0'A1 'es Toe come to light of late. lip to 'ns recent date the belief was that aulln;t lln;tp was corruption of ''rare 70 All the old dictionaries and au- .horties stated this. But recent re Dsrcb 'Dsb has revealed that rabbit is the s's ..oct word. and was so originally, it s,ing sO of slang origin, and meaning iaasted 'ssH or melted cheese, just as ''pan- .shh;tp means scrapples or mush and sruuster Fl .ms,' potatoes.
 rhere is no better way, after all, Of # -ar;nr a Welsh rabbit than by the usc $ p,",',d l@a modern chafing dish. Itis simple H .oblem of cookery-tha is, to tall. & rsoat complete success only being ac anired after practice and number Of salminary failures. A cheese that l. neither sharp nor twangy, but mod erotelv dry, American or Parmesan, # should be taken. For three people, half nound is the requisite quantity. A T nood-sized lump of butter should first 1s mt into the pan. Then the cheese, sbayed off with knife, together with ;ust enough milk to make it creamy third of a tablespoonful of mustard and dash of cayenne pepper should fol nv. To this very little salt should be added.
 j Now keep stirring thoroughly until ,be compound is completely melted, well fused together, and creamy. The selection If just the right second to put o,t the lamp and lift the pan off is the secret of success. The toast the melted .ebeese is to rest upon should have been &nrepared simultaneously. It should be hot at the time the compound is done. and should be nicely buttered, having Ebeen cut up into small squares. Itis an essential that it should be soft and made of bread two or three days old Eyith all the crust cut off.
 % There is 10 particular advantage in Emixing ale or beer with the melting tbeese These beverages should be seryed in glasses with the rabbi5 whcE sompleted. Golden buck is made ia Precisely the same way, with the addi- -ton of tho white of one egg beaten stiff hnd stirred into the compound just as it Is done. If to this is added after it is lpon the toast, nicely Drowned strip f bacon for each piece, the delicacy will be great culinary triumph.
 Cheese together with macaroni or Spaghetti IS another dainty. There are two ways of preparing this; one by sim ply sitting the grated cheese over either pf these after cooking. The other method is to bake the cheese with the nacaroni or spaghetti, filling the bak- Eng dish with layers, first of the maca- oni or spaghetti, then the grated hecse, then pepper, salt and butter to faeh layer, covering the whole with nilk. This dish should he baked about hree-quarters of an hour in a moderate byen.
 One of ike most delectable cheese shes that can be made is cheese straws, troublesome to prepare, but amply re- laying all effort in the long run.
 It is presumed that the cook-hired amateur-knows how to make puff aste. Scraps of this should be rolled hin, sprinkled with grated cheese (and ayenne pepper if desired), folded, Folled out and sprinkled again. This rocess should be then repeated. They re then in sheet form and should be laced on the ice to harden. They nould be allowed to get cold, then piled into rectangular shape an eighth an inch thick. Placing in baking pan, cut them in strips five inches long 'nd very narrow. They should then be Paked and served piled. It is also a ood idea to serve them in groups of se or six to represent a number Of traws.
 steamed bread with cheese may also recommended. Strange to relate this eclpe Is almost unknown. It shouIi nerefore be cut out and preserved carc- ny for future reference. in many of ne old villages of New York state it is oe found in all it's full perfection. 'uch thought of by the housewives.
 ileces of bread should be cut as is M 'he table, thinly buttered, anl saceu in frying pan. Sprinkle salt ,sr them in small quantity, and then uu thick layer of grated cheese neh another layer of bread and salted .eese and when the pan is full pour ef cup of good, rich milk. Cover vseiy and stand on the side of the stov" nere 1t will steam slowly for 20 mi l. l.. 'auer and serve at once. This is an 'eient luncheon dish, and deserves to
 ralsed into popularity Chicag9
 A.