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Vegetables in Butter^Melt two tablespoons
of butter in the blazer. Put in vegetables
which have been previously boiled,drained,and
cut. Season to taste,and serye as soon as they
are hot.
"Pain wastes the body j pleasures the understanding."
Seigel's preserves both.
Welsh Rarebit—Three cups of cheese, ale,
red pepper, one tablespoon of butter, one
saltspoon of mustard, one saltspoon of salt,
one saltspoon of soda or bicarbonate of
potash. Put the butter in the blazer over
boiling water. Break the cheese in small
pieces and stir it in the melted butter. Season
it with salt, pepper, and dry mustard, and stir
in the soda or potash. As the cheese begins
to soften, slowly add the ale, two or three
tablespoons, stirring constantly. In a few
moments it will be a smooth thick cream.
Stop cooking at once before it has time to
curdle. If the cooking stops too soon it will
be stringy. Serve on toast or crackers. A
soft, rich cheese should be used. The
American cream cheese is very good. The
Welsh Rarebit calls for ale. Cream may be
substituted for the ale, to make a temperance
rarebit.
"Wedlock,as old men note,hath likened been
Unto a public crowd or common rout,
Where those that arc without would fain get in.
And those that are within would fain get out."
Whitebait.—Wash the fish very carefully,"^
and dry them on a soft cloth. Have a table
spoon of butter "smoking hot" in the blazer.
Dip each little fish in flour and put it at once