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Show EATING WELSH RAREBITS. ' i A. liolvl Man iilvf n I'aw INiIiXn Con- ! corning llln Fuiniiiia l)lnh. "Tim quantity of prupurod chceso nightly consumed by actors and nniu about town U ! Mui-prising," said James Uutlor, of tho (iilsey house, tho alitor day. "Aflur the theatre all ' of tho uptown chop houses and cafes are j crowded with gentlemen seated at well up- I pointed tableflsipptngiiialt liquors fid eating WuIkU rarebits, or rabbits, as some call them." "Why la this dish palled Welsh rarebits, ' when uccordiug to Ilnllat-Havarin it is of Hwiks origin" asked tho writer, "Welsh rarebit is a slang term," said Mr. Butler, "belonging to a largo group which descnlio In tho samo humorous way the special dish, or product, or peculiarity of a particular district. It is quite Kughsb to call things by some outlandish name. In England an 'Essex lion' is a calf. A 'field lauo duck' is a baked sheopshead. 'Glasgow magistrates' and 'Norfolk cajKiiis' aro rod herrings. 'Irish apricots' and 'Monster plunm1 uro potatoes, and tho dainty salt water shrimps aro called 'tii'uvosend sweetmeats.' sweet-meats.' Tho original Welsh rarebit was made as follows: Take as many egs as you wish, according to the number of guests, mid weigh them. Then take a piece of cheese a th i ill of tho weight of tho eggs, and a piece of butter weighing one-sixth as much, beat tho ogys, alter which add tho butter and tho cheese, either grated or cut into small pieces. Put tho Ingredients into a saucepan, and over a good firo stir until the mixture is smooth and thick, yet soft. Add salt to taste, and a liberal quantity of popper, which is one of the principal charms of this dish. "I imagine- tho foregoing dish would sot rather heavy on tho stomach of tho average late supper eater. Dr. Austin Flint, how-over, how-over, lias lieen quoted as recommending his friends and patients to eat Welsh rarebits, or anything elso they take a fancy to, whonovor thoy are hungry. He said: '.Dyspeptics aro chiefly persona who eat regularly, restrict their diet to simple food iu small amounts, and constantly liavo their stomachs on their minds.' Tho only time tho busy New Yorker thinks of his stomach is whou it is empty. Even then business may prevuut him from sutisl'ying its demands." "Does tho modern Welsh rarebit contain eggsf" asked tho writer. "No, tho American Welsh rarebit Is mado as follows: Cut up a quarter of a pound of mild cheese. Put it into a saucepan with a pat of butter and stir over iho firo until it is tburoubly molt J aud freo from lumps. When quito smou.u add a wineglass of old alo and mix it well into tho cheese. Put u thin slice of hot toast on a hot plato or side dish, pour tho melted cheese over it, aud servo as quickly as possible. It should be oaten from tho plat iu which it is served. "A golden buck ia mado by adding a poached egg to a Welsh rai-ebit. A Yorkshire York-shire buck is mado by adding bacon to a. golden gol-den buck. It is quito fashionable for gentlemen gentle-men to cook their Welsh rarebits in a chafing dish at tabic. A fow of tho patrons at our restaurant aro colobratod for their modo of preparing them." New York Evening fsun. |