Toast and Cheese.
Toast a slice of stale bread half an inch thick, without the crust, butter one side, and lay on slices of toasting cheese; put it into a cheese-toaster before the fire; when done, lightly pepper and salt it, and serve it hot.
Welsh or Scotch Rabbit.
There are many receipts for this, and the following is a good one. Mix some butter with grated cheese (unless that be so fat that the butter is not required), add salt, pepper, made mustard, and a tea-cupful of brown stout or Port wine; put this into a cheese-toaster, stir till the cheese be dissolved, then brown, and serve it quite hot: toasts in a separate dish.
CHAPTER XV.
STUFFING AND FORCEMEAT.
With regard to the flavouring ingredients to be used in making these, no precise instructions can be given, because what is disagreeable to one palate is indispensable to another one, therefore, practice alone will teach a cook how to succeed in the art of forcemeat making; and so many flavouring condiments may be used that she may vary her forcemeats to almost any variety of dishes, taking care that no one flavour predominates, but the whole be so blended that the proper zest be given without too much poignancy. Some choose the flavour of onions, thyme, and other herbs, to be strong, while others dislike even a very little of either. Onion is milder for being parboiled in two waters, and some think the flavour of eschalot preferable.—Suet is indispensable; but if it cannot be obtained, beef marrow, or good fresh butter, are the best substitutes.—Bread-crumbs are better soaked in milk, than grated dry; in the former case their quantity must be
