Welsh Rarebit.
Cut bread into slices about one inch in thickness, and pare off the crust. Toast the slices slightly without hardening or burning and spread with butter; cut slices of cheese not quite as large as the bread, lay it on the bread, and toast all over the fire on a broiler. Be careful that the cheese does not burn, and let it be equally melted. Spread over the top a little mustard already prepared and seasoning of pepper, and serve very hot.
Fried Bread for Soups.
Cut stale bread into square pieces, and fry in boiling fat for an instant. Take care it does not burn, removing it as soon as brown.
Stewed Cranberries.
Pick the berries carefully; then wash them in cold water; drain. Put them into fresh cold water and allow them to remain therein five or ten minutes; drain. Then put the fruit into a well-covered pot (not iron) with sufficient boiling water to cover the berries. Stew rather quickly, stirring occasionally until soft. They should cook in from twenty to thirty minutes. Five minutes before they are done stir in sugar to taste.
CHAPTER VII.
Dishes for Yachtsmen.—Macaroni, Boiled and Baked.—Baked Turkey.—Pie Crust.—Brown Betty.—Apple Pudding.—Apple Dumplings.