Welsh Rarebit

3 tbsp. grated cheese. 1 tbsp. cream or milk. 1/8 tsp. mustard. 1/8 tsp. salt.

Cayenne. 1/4 egg.

1/2 tsp. butter. 1 slice toast.

Put the cheese and milk or cream into a double boiler. Mix the mustard, salt and cayenne. Add the egg and beat well. When the cheese is melted, stir in the mixture of dry ingredients and the egg, then the butter, and cook until it thickens. Stir constantly. Pour it over the toast.

Cheese Straws

1 tsp. butter.

1/6 c. flour.

1/4 c. fresh bread crumbs. 1/4 c. grated cheese.

1/16 tsp. salt. White pepper. Cayenne. 1 tbsp. milk.

Cream the butter, add flour, crumbs and grated cheese, then add seasoning, mix thoroughly, then add milk. Roll one-quarter inch thick, cut one-quarter inch wide and six inches long. Bake until brown in a moderately hot oven. Cut a ring from the dough and bake with the straws. The ring should be slipped over the straws to hold them in place in serving.

Cheese Souffle

1/2 tbsp. butter. 1/2 tbsp. flour. 1/4 c. milk.

1/4 c. grated cheese.

1/2 egg.

1/8 tsp. salt.

Cayenne.

Make a sauce. Remove to the back of the stove and add the well-beaten yolk and the cheese. Set away to cool. When cold, add the white of the egg beaten to a stiff froth. Turn into a buttered dish and bake from twenty to twenty-five minutes. Serve the moment it comes from the oven.