Toast carefully thin square or diamond-shaped slices of bread, with the
crust removed. While hot, butter them slightly; then dip them for a
moment in a pan containing enough hot water to half cover them; they
should be only slightly moistened. Now place each slice on a separate
hot plate, allowing one slice for each person at table; sprinkle over a
little salt, and pour over them enough melted cheese to cover them.
Select rich, new cheese, as it is more easily melted. It can be melted
in a little cup. It should not be made until almost ready to serve, as
the moment it is finished it should be eaten; otherwise the cheese will
harden, the toast will become cold, and the dish altogether will be
quite ruined.
This is a favorite dish for gentlemen’s suppers or for lunch; yet it is
sometimes served at dinner for a cheese course by itself, or for
decorating a platter of macaroni with cheese.
This simple receipt is decidedly the best one, I think; yet some spread
also a little mustard over the toast, and others add a little ale to the
melted cheese. Sometimes the toast may be dipped into ale instead of hot
water, and some serve a poached egg on each slice of Welsh rare-bit;
still others mix the yolks of eggs into the cheese when melted.
The Welsh rare-bit makes a decidedly pretty course, served in little
chafing-dishes in silver, or plated silver, about four inches square,
one of which, standing in a plate, is to be served to each person at
table. The reservoir contains boiling-hot water; the little platter
holds the slice of Welsh rare-bit, which is thus kept hot.