WELSH RAKEBIT.

Dominion, Volume 23, Issue 257, 26 July 1930, Page 22

WELSH RAKEBIT.

Ingredients: 4oz Cheddar cheese, half a teaspoonful of made mustard, two slices of buttered toast, two tablespoonsful of milk, pepper and cayenne, loz of butter, salt. Cut the cheese ‘into very thin slices and put it into a saucepan with the milk, salt, pepper, cayenne and mustard. Add about -Joz of butter and stir over the fire until the mixture is perfectly smooth and beginning to thicken. Have the buttered toast ready on a hot dish, pour the mixture on to it, and put it under the griller or in front of a hot fire just to brown the top. Serve immediately. If liked, the yolk of an egg may be added to this recipe, in which case it must be beaten up with the milk and other kinds of cheese may be used, but they should not be any that arc too strong in flavour. Some kinds of cheese are apt to curdle. If so. it is better to use a little condensed milk at first, and when the cheese is melted smoothly to make up the quantity with milk. Many small accidents arc caused by mats slipping from under one’s feet on polished floors, and I have found it a good plan to put the mats down before the floor is polished, and then to polish round them. The appearance of the floor is just the same, since the mats cover the unpolished parts, and there is much less risk of falls.