- 1/2 lb. or little more of NY sharp cheese cut fairly fine
- 1 egg
- 1 Tbsp. cornstarch, or a little more
- 1 teasp. dry mustard
- Salt, pepper and 2 or 3 shakes red pepper
Transcription from Grandma as she cooked:
After you beat the egg a little at one side of the cheese, sort of mix everything together, then add milk (part canned milk makes it god) just enough to almost, not quite, cover all in pan. There is just nothing to making rarebit. After everything is in the pan, you hae to stire it over fairly hot heat or lower heat until all cheese is melted. Never boil. Stir it constantly until it just comes to a boil, the put it in a pan of hot water to keep it hot until the toast is ready.
Ruth Goucher Shoemaker’s recipe box. Copied here from David and Cathy Shoemaker’s Family Recipe Book.