Obs.—One would think nothing could be easier than to prepare a Welsh rabbit; yet, not only in private families, but at taverns, it is very seldom sent to table in perfection. We have attempted to account for this in the last paragraph of [Obs.] to [No. 493].
Toasted Cheese, No. 2.—(No. 540.)
We have nothing to add to the directions given for toasting the cheese in the last receipt, except that in sending it up, it will save much time in portioning it out at table, if you have half a dozen small silver or tin pans to fit into the cheese-toaster, and do the cheese in these: each person may then be helped to a separate pan, and it will keep the cheese much hotter than the usual way of eating it on a cold plate.
Mem. Send up with it as many cobblers[331-†] as you have pans of cheese.
Obs.—Ceremony seldom triumphs more completely over comfort than in the serving out of this dish; which, to be presented to the palate in perfection, it is imperatively indispensable that it be introduced to the mouth as soon as it appears on the table.
Buttered Toast and Cheese.—(No. 541.)
Prepare a round of toast; butter it; grate over it good Cheshire cheese about half the thickness of the toast, and give it a brown.
Pounded Cheese.—(No. 542.)
Cut a pound of good mellow Chedder, Cheshire, or North Wiltshire cheese into thin bits; add to it two, and if the cheese is dry, three ounces of fresh butter; pound, and rub them well together in a mortar till it is quite smooth.
Obs.—When cheese is dry, and for those whose digestion is feeble, this is the best way of eating it; and spread on bread, it makes an excellent luncheon or supper.