its ancient appellation of a "rare bit."

_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.

N.B. The _piquance_ of this is sometimes increased by pounding with it
curry powder (No. 455), ground spice, black pepper, cayenne, and a
little made mustard; and some moisten it with a glass of sherry. If
pressed down hard in a jar, and covered with clarified butter, it will
keep for several days in cool weather.

_Macaroni._--(No. 543.) _See Macaroni Pudding for the Boiling of it._

The usual mode of dressing it in this country is by adding a white
sauce, and parmesan or Cheshire cheese, and burning it; but this makes a
dish which is proverbially unwholesome: its bad qualities arise from the
oiled and burnt cheese, and the half-dressed flour and butter put into
the white sauce.

Macaroni plain boiled, and some rich stock or