"He addressed religious leaders, alcoholism, homelessness, political speeches, suicide, fashion, and other topics, whereas his other strips were fantasy or had seemingly vague, timeless backgrounds. The strip referenced contemporary events such as the 1904 election of Theodore Roosevelt; the recently built Flatiron Building (1902) and St. Regis Hotel (1904) in New York City; and the Russo-Japanese War of 1904–05. The rarebit is a dish typically made with rich cheese thinned with ale and served melted on toast with cayenne and mustard mixed in. McCay used it despite its innocuousness—cultural theorist Scott Bukatman states rarebit was not the sort of dish"
"associated with Wales, whereas others have been developed there. Cawl is regarded as the Welsh national dish; it is a slow-cooked meat and vegetable broth. Traditionally it was a vegetable-heavy dish, but now it is more likely to contain beef or lamb. Welsh rarebit is thought to date from the 18th century, although the original term ""Welsh rabbit"" may have been intended as a slur against the Welsh. Another use of cheese in a traditional Welsh dish is seen in Glamorgan sausage, which is a skinless sausage made of cheese and either leek or spring onion, which is then rolled"
"earliest known reference to the dish in 1725 called it ""Welsh rabbit"". The origin of that name is unknown, but presumably humorous, since the dish contains no rabbit. In 1785 Francis Grose suggested in ""A Classical Dictionary of the Vulgar Tongue"" that the dish is ""a Welch rare bit"", though the word ""rarebit"" was not common prior to Grose's dictionary. Both versions of the name are in current use; individuals sometimes express strong opinions concerning which version is correct. When a word or other form becomes obsolete, words or phrases containing the obsolete portion may be reanalyzed and changed. Some"
"this; what is more, Ben Jonson died almost a century before the term Welsh rabbit is first attested. According to the American satirist Ambrose Bierce, the continued use of ""rarebit"" was an attempt to rationalise the absence of rabbit, writing in his 1911 ""Devil's Dictionary"": ""RAREBIT n. A Welsh rabbit, in the speech of the humorless, who point out that it is not a rabbit. To whom it may be solemnly explained that the comestible known as toad in the hole is really not a toad, and that ""ris de veau à la financière"" is not the smile of a"
"sweet desserts or cheeseboard. It was a well-known dish in the Victorian era, and is mentioned in Mrs Beeton's Book of Household Management. The name is modeled on Welsh rarebit. """" is a synonym for Scottish, although now often considered distasteful within Scotland itself. Scotch woodcock Scotch woodcock is a British savoury dish consisting of creamy, lightly-scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish, and sometimes topped with chopped herbs and black pepper. It is most often served as an hors d'oeuvre. Scotch woodcock was served in the refreshment rooms of the House"
"Welsh Rarebit (radio programme) Welsh Rarebit was a British radio variety show broadcast from Cardiff by the BBC between February 1940 and December 1952. The title was taken from that of the Welsh dish of the same name. The show's most lasting legacy remains its closing song, ""We'll Keep a Welcome (in the Hillsides)"". Billed as ""a programme of variety and topicalities"", it began life as a monthly 30-minute feature in the BBC's wartime Forces Programme, and was designed for the entertainment of armed forces personnel, in particular for those whose home was in Wales, but quickly became popular generally,"
"Welsh cuisine Welsh cuisine encompasses the cooking traditions and practices associated with the country of Wales and the Welsh people. While there are a large number of dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and the Glamorgan sausage have all been regarded as symbols of Welsh food. Some variation in dishes exists across the country, with notable differences existing in the Gower Peninsula, an historically isolated rural area which developed self-sufficiency in food production. See Cuisine of Gower. While some culinary practices and dishes"
"there has been a significant rise in ""gastropubs"", as there has around the United Kingdom. Welsh cuisine Welsh cuisine encompasses the cooking traditions and practices associated with the country of Wales and the Welsh people. While there are a large number of dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and the Glamorgan sausage have all been regarded as symbols of Welsh food. Some variation in dishes exists across the country, with notable differences existing in the Gower Peninsula, an historically isolated rural area which"
"calf prepared after the recipe of a she-banker."" In H. G. Wells's 1898 short story ""The Man Who Could Work Miracles (story)"" Mr. Fotheringay helps himself to a couple of Welsh rarebits ""out of vacancy"". The comic strip ""Dream of the Rarebit Fiend"", by Winsor McCay, featured the fantastic dreams that various characters had because they ate a Welsh rarebit before going to bed. In ""Gomer, the Welsh Rarebit Fiend"", Season 3 Episode 24 of ""Gomer Pyle, U.S.M.C."", indulging in Welsh rarebit causes Gomer (and later Sgt. Carter) to sleepwalk. In the Neil Simon play Plaza Suite, Act I character"
"such as cawl, and traditions grew around their use. One tradition, which was still in place at the start of World War II, was that villagers could plant an row of potatoes in a neighbouring farmer's field for each labourer the household could provide at the time of harvest. Whilst there are a large number of dishes that can be considered Welsh due to their ingredients, there are some which are quintessentially Welsh. Dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith (literally ""speckled bread"") or the Glamorgan sausage have all been regarded as symbols of Welsh food."
"bread and cheese. These are served separately on a plate. The dish was traditionally cooked in an iron pot or cauldron over the fire and eaten with wooden spoons. The Welsh phrase ""gwneud cawl o [rywbeth]"" (literally ""(to) make a cawl of [something]"") means 'to mess something up'. The word ""cawl"" in Welsh is first recorded in the 14th century, and is thought to come from the Latin ""caulis"", meaning the stalk of a plant, a cabbage stalk or a cabbage. An alternative suggestion is that it is from Latin ""calidus"", meaning warm, as this is the source of Spanish"
"including traditional Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and deviled eggs. As both a background flavour and a source of umami (the savoury ""fifth flavour""), it is also now added to dishes which historically did not contain it, such as chili con carne and beef stew. It is also used directly as a condiment on steaks, hamburgers, and other finished dishes. The sauce is also used to flavour cocktails such as the Bloody Mary and Caesar. A fermented fish sauce called ""garum"" was a staple of Greco-Roman cuisine and of the Mediterranean economy of the Roman Empire, as the first-century"
"are held, especially by schools and sports groups, in much the same way that ""sausage sizzles"" or barbecues can be. Recent rises in the cost of dairy products have however made these fundraisers less profitable than they once were. Cheese roll A cheese roll (occasionally known by the older name of ""Cheese roll-up"") is a snack food similar to Welsh rarebit, but created by covering a slice of bread in a prepared filling consisting mainly of grated or sliced cheese, and then rolling it into a tube shape before toasting. Cheese rolls are a very popular food in Otago and"
"into a sausage shape before frying. Laverbread is made using a puree of seaweed, and is traditionally served with a Welsh breakfast. Welsh cakes are made on a bakestone, and are small round spiced cakes containing raisins, sultanas and occasionally currants. Bara brith contains similar ingredients to Welsh cakes, but is similar to a tea bread. The Welsh have their own versions of pancakes, Crempog's (sometimes called ffroes) are considerably thick. They are traditionally layered on top of each other to form a large cake. Some are very much like American pancakes, others may be made with yeast (called crempog"
"Cheese roll A cheese roll (occasionally known by the older name of ""Cheese roll-up"") is a snack food similar to Welsh rarebit, but created by covering a slice of bread in a prepared filling consisting mainly of grated or sliced cheese, and then rolling it into a tube shape before toasting. Cheese rolls are a very popular food in Otago and Southland of New Zealand, where they are commonly found as a menu item at cafeterias and similar food outlets, and uncommonly referred to as southern sushi. They are one of only a very small number of recipes which are"
"generally served at teatime. Welsh pancakes, known as ""crempog"", ""ffroes"" and other names, vary considerably. Generally, they are thick and layered on top of each other to form a tall mock-Cake, but Some are very much like American pancakes, others may be made with yeast (called ""crempog furum"") or oatmeal (although this is also true of American pancakes) and some are like Scotch pancakes. ""Crumpets"" and ""pikelets"" are sometimes considered a variety of pancake. Greek pancakes are called ""tiganites"" (""τηγανίτες"", from the ancient Greek ""τηγανίτης"") and are popular across Greece and Cyprus. They are slightly thicker than crêpes and can"
"Haslet In British English, haslet or acelet is a pork meatloaf with herbs, originally from Lincolnshire. The word is derived from the Old French ""hastilles"" meaning ""entrails"". In Lincolnshire, haslet (pronounced '/ˈheɪslɪt/' locally) is typically made from stale white bread, ground pork, sage, salt and black pepper. It is typically served cold with pickles and salad, or as a sandwich filling. In England, it is commonly sold on a delicatessen counter. Welsh haslet is traditionally made from finely minced potatoes, pigs' liver and onions. Haslet (in North American English) refers to the heart, lungs, liver, stomach, and other edible viscera"
"variations on bara brith have been made, including changing it into a chocolate and into ice cream. Bara brith derived its name from the Welsh language, ""bara"" meaning bread and ""brith"" translating as speckled. It is claimed to have been invented by a Welsh chef who added dried fruit and spices to a bread dough, creating the first version of the traditional Welsh tea loaf. It has subsequently been used as a colloquialism – to ""over spice the bara brith"" means to do something to excess. In 2006, British supermarket chain Morrisons withdrew bara brith from sale at 19 of"
"recorded. The Welsh name for a brownie is ""Bwbach"". Like brownies, Bwbachs are said to have violent tempers if angered. The twelfth-century Welsh historian Gerald of Wales records how a Bwbach inflicted havoc and mischief upon a certain household that had angered him. The nineteenth-century folklorist Wirt Sikes describes the Bwbach as a ""good-natured goblin"" who performs chores for Welsh maids. He states that, right before she goes to bed, the maid must sweep the kitchen and make a fire in the fireplace and set a churn filled with cream by the fire with a fresh bowl of cream next"
"are available, some of which specifically market their suitability for toasting. In modern days, toast is most commonly eaten with butter or margarine spread over it, and may be served with preserves, spreads, or other toppings in addition to or instead of butter. Toast with jam or marmalade is popular. A few other condiments that can be enjoyed with toast are chocolate spread, cream cheese, and peanut butter. Yeast extracts such as Marmite in the UK, New Zealand and South Africa, and Vegemite in Australia are national traditions. Some sandwiches, such as the BLT, call for toast to be used"
"unchanged since then, Lyle's Golden Syrup was listed by ""Guinness World Records"" as having the world's oldest branding and packaging. Scottish cuisine includes Arbroath Smokie and Haggis; Northern Irish cuisine features the Ulster fry and the Pastie and Welsh cuisine is noted for Welsh rarebit (often using Worcestershire sauce) and Cawl. Brown sauce is a traditional British condiment, with its best known variety HP Sauce (named after and featuring an image of the Houses of Parliament on the label) a popular spread on chicken and Bacon sandwiches. Scotland's Angus cattle is the UK's most popular native beef breed. Cavendish bananas"
"""ravioles"", and ""canelones"" (cannelloni) can be bought freshly made in many establishments in the larger cities. Italian-style ice cream is served in large parlours and even drive-through businesses. In Chubut, the Welsh community is known for its teahouses, offering scones and ""torta galesa"", which is rather like ""torta negra"". ""Sandwiches de miga"" are delicate sandwiches made with crustless buttered white bread, very thinly sliced cured meat, cheese, and lettuce. They are often purchased from entrepreneurial home cooks and may be eaten for a light evening meal. A sweet paste, ""dulce de leche"" is another treasured national food, used to fill"
"ffwrn fach) over the fire until cooked. The combination of potatoes with bacon is a traditional one in Welsh cuisine, where the relative blandness of the potato is counter-balanced by the saltiness and fat of the bacon. If potato was not available, cabbage would take the place of potatoes to give a Bacon and Cabbage dish (Cig Moch a Chabaits), with the cabbage being cooked in the liquor of the bacon or a boiling ham. Although leeks are closely connected with Wales, Freeman notes that there are few recipes specifically made for them. At one time they were the only"
"of an animal, usually a hog. In the U.S. South, these entrails are traditionally removed in one piece at hog-killing time and given to the poor. Haslet In British English, haslet or acelet is a pork meatloaf with herbs, originally from Lincolnshire. The word is derived from the Old French ""hastilles"" meaning ""entrails"". In Lincolnshire, haslet (pronounced '/ˈheɪslɪt/' locally) is typically made from stale white bread, ground pork, sage, salt and black pepper. It is typically served cold with pickles and salad, or as a sandwich filling. In England, it is commonly sold on a delicatessen counter. Welsh haslet is"
"which share ancestry in the Brittonic language, though the krampouezh is more dainty than the crempog and is today closer to a Crêpe than a pancake. The English word ""crumpet"" may be derived from crempog or Cornish ""krampoeth"". The history of food in Wales is poorly documented, and much of what is known lies in verbal and archeological evidence. Wales has a long history of baking using a bakestone (Welsh: maen), a large round portable flatstone. The flagstone was replaced by a metal plate known as a ""gradell"" (griddle), and these appeared among the list of objects made by blacksmiths"
"simple reinterpretation of the word to make menus more pleasant. Laverbread, or ""Bara Lawr"", is a Welsh speciality. It is made by cooking porphyra seaweed slowly for up to ten hours until it becomes a puree known as laver. The seaweed can also be cooked with oatmeal to make laverbread. It can be served with bacon and cockles as a breakfast dish, or fried in to small patties. Today, laverbread is commercially produced by washing in water, cooking for about 5 hours before chopping, salting and packaging. The Glamorgan sausage is a Welsh vegetarian sausage. It contains no meat or"
"boiled for several hours, then minced or pureed. The gelatinous paste that results can then be sold as it is, or rolled in oatmeal; it is generally coated with oatmeal prior to frying. Laverbread is traditionally eaten fried with bacon and cockles as part of a Welsh breakfast. It can also be used to make a sauce to accompany lamb, crab, monkfish, etc., and to make laver soup (""). Richard Burton has been quoted as describing laverbread as ""Welshman's caviar"". Laver is often associated with Penclawdd and its cockles, being used traditionally in the Welsh diet and is still eaten"
"a bunch as an ornamental plant. The common name ""Welsh onion"" does not refer to Wales but derives from a near obsolete use of ""Welsh"" in the sense ""foreign, non-native"", as the species is native to China, though cultivated in many places and naturalized in scattered locations in Eurasia and North America. Historically, the ""A. fistulosum"" was known as the cibol. In Cornwall, they are known as chibbles. ""A. fistulosum"" is not indigenous to Wales or particularly common in Welsh cuisine (the green ""Allium"" common to Wales is the leek, ""A. ampeloprasum"", the national vegetable of Wales). Other names that"
"vary. However, with the new-found appreciation of Welsh food and recipes in the early 21st century, there have been attempts to establish a broad definition. The traditional Welsh breakfast reflects the coastal aspect of Welsh cuisine. As such it will typically include Welsh cockles and laverbread (a seaweed purée often mixed with oatmeal and fried). Both delicacies are traditionally served with thick bacon, but a Welsh breakfast may also include Welsh sausages, mushrooms and eggs. Full Welsh breakfasts are accompanied by traditional breakfast drinks, with Welsh tea a ubiquitous choice. Today, as they are often served throughout the day in"
"Bara brith Bara brith, sometimes known as ""speckled bread"" (the literal meaning of the original Welsh-language name), is a yeast bread either enriched with dried fruit or made with self-raising flour (no yeast). It is traditionally flavoured with tea, dried fruits and mixed spices, and is served sliced and buttered at tea time. A decrease in its popularity led to supermarket Morrisons removing it from their shelves in 2006, and a year later a survey showed that 85% of teenagers in the UK had never tried it. It has been subsequently championed by celebrity chefs such as Bryn Williams. Several"
"Crempog Crempog (plural: crempogau) is a Welsh pancake made with flour, buttermilk, eggs, vinegar and salted butter. Traditionally made on bakestones or griddles, ""crempog"" is one of the oldest recipes in Wales. They are also known as ""ffroes"", ""pancos"" and ""cramoth"" and are normally served thickly piled into a stack and spread with butter. It is traditionally served at celebrations in Wales, such as Shrove Tuesday and birthdays. Crempog has its origins in the Welsh language, but is similar to the Breton word ""krampouezh"", which is also a type of pancake. Comparisons are often drawn between the two Celtic languages"
"member of the onion family that grew throughout Wales and thus merited a mention in the Laws of Hywel Dda, together with the cabbage. One notable dish is Pastai Cennin (Leek pasty) which combines leeks with a shortcrust pastry. Cawl is a soup or broth that was an important dish throughout Wales and would traditionally be eaten with a special cawl-spoon. This was made of wood to avoid burning the mouth on the hot broth. Traditionally, the broth of the cawl would be drunk first and the meat and vegetables eaten second. This is similar to the French dish pot"
"& Apple or Oatibix Bitesize Chocolate & Raisin in addition to the original flavour. Ready Brek is an oat-based breakfast cereal that is intended to be served hot, and comes in three varieties; 'Original', 'Chocolate' and 'Seriously Oaty'. A butterscotch flavour was marketed during the 1970s. Weetabix is a whole grain wheat breakfast cereal that comes in the form of palm-sized biscuits. It is Weetabix Food Company's flagship product, introduced in 1932 and is officially the top-selling breakfast cereal in the United Kingdom, accounting for 8% of the country's total cereal sales. The cereal, which is manufactured in facilities in"