A Handbook of Cookery for a Small House

Do not forget to turn most of the fat out of the baking tin before the pudding is poured in. Three-quarters of an hour is the time required for cooking a Yorkshire pudding. _34. Welsh Rarebit_ Take half a pound of good Cheddar cheese, not too strong, and cut it into a flat meat dish with pepper and salt. Pour over a sufficient quantity of bottled ale to fill the dish. Stand in a quick oven and bake until the cheese is all melted. Have ready some buttered toast about a quarter of an inch thick. Remove the cheese from the dish leaving the beer and spread the cheese lightly on the toast. Replace in the oven, and serve very hot. The object of the beer is to flavour the cheese only and if the cheese were to be cooked in a frying pan over the fire it would absorb all the beer and be rendered very bitter. _35. Spaghetti_ Put half a pound of spaghetti into boiling water with a good pinch of salt. If you carefully put the spaghetti upright in the saucepan and give them a twist they won’t break. Boil gently, being careful to add boiling water as needed to keep the same amount. It is important never to add cold water as that chills the spaghetti and causes it to become tough. Cook for one hour and meantime prepare the following sauce: Put six good-sized tomatoes cut in quarters into a saucepan (or a pudding basin may be used in the oven), with one large round of Spanish onion chopped fine, three pieces of loaf sugar, a pinch of salt and pepper, half a bottle of tomato catsup, and an ounce of fresh butter. Stew gently on the side of the stove for three-quarters of an hour. Strain all the water off the spaghetti with the lid, into a salad bowl (or good-sized dish), stir in the tomato sauce which has been strained thoroughly, and serve very hot with some grated cheese in another dish. _36. Risotto_ Remove all the fat from a pint of