1890 Supper Menu: Welsh Rarebit, with Ale, Baked Quinces, and Sponge Cake
1890 Supper Menu
Welsh Rarebit, with Ale.
Bread.
Baked Quinces.
Sponge Cake.
Tea.
WELSH RAREBIT, WITH ALE.
This is the way a rarebit is generally prepared in England.
One pound of cheese.
One-half table-spoonful of butter.
One wine-glassful of ale.
Put the butter and ale in a porcelain-lined stew-pan, and when hot, stir in the cheese cut into dice. Stir and cook until all are blended to a smooth paste. Prepare the toast. Cut bread into thin slices, shape these into diamonds or squares, toast them, and while hot, butter lightly. With a teaspoon dip boiling water upon the toast to moisten slightly, wetting only the unbuttered side. Place each slice on a separate hot plate, allowing one for each person at the table; sprinkle with a little salt. Pour the cheese mixture over the toast, and serve very hot. Single Gloucester cheese can always be relied upon in preparing rarebits in this way.
QUINCES.
Quinces
Water
Sugar
Pare, core and quarter the quinces. Place the quinces in an earthenware baking- dish, cover the bottom with water, add some sugar and bake until the fruit is soft, basting occasionally with the syrup. Quinces require a long time in baking, and frequent basting.
WATER SPONGE CAKE.
Four eggs.
Two cupfuls of pulverized sugar.
Two cupfuls of flour.
One-half cupful of water.
Separate the whites and yolks of the eggs, and beat them first separately and then together. Sift in the sugar a little at a time, then add the vanilla and the flour, and lastly beat in the water quickly. Bake half an hour in a moderately quick oven. Break the cake for serving.
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