Welsh Rarebit. (No. 1.)

While the respectable and growing tribe of Welsh rarebits can be made in a frying-pan over the fire, the more graceful, easy, and popular method is to cook them with the chafing-dish on the table in the sight of the prospective eaters. The accompanying comprehensive recipe is taken verbatim from "THE CHAFING-DISH SUPPER," by Mrs. Herrick's colleague in the preparation of the present volume.

Melt a heaping tablespoonful of butter in the chafing-dish with a saltspoonful of dry mustard, and stir into this three cupfuls of grated cheese. As it begins to soften add about a gill of ale, or in default of this an equal quantity of boiling water. If water or boiling milk is used, it produces what is known as a "temperance Welsh rarebit." Stir vigorously all the time, and when the mixture is thick, smooth, and a rich yellow, it is done. Three or four minutes should suffice after the cheese is in, but it is almost impossible to give a positive rule for cooking Welsh rarebit. If the cooking is checked too soon the cheese becomes tough and stringy ; if it continues too long there is danger that it will curdle. Only the eye of experience can tell when the exact point is reached to produce a compound of delicious indiges-tibility. It should be served on toast, but if this is not at hand square snowflake crackers make very tolerable substitutes.

* The Chafing-Dish Supper. By Christine Terhune Herrick. Published by Charles Scribner's Sons.

Welsh Rarebit. (No. 2.)

Cut into shavings a pound of soft, mild cheese. The richer and drier kinds are not suitable for this dish. Put into the chafing-dish with a gill of the best ale and stir over the blaze until the cheese melts in the hot ale. Stir in, then, half a tea-spoonful of dry mustard, the same quantity of salt, and a dash of cayenne. Pour upon rounds of hot buttered toast and serve immediately.

Welsh Rarebit. (No. 3.)

Pour into the saucepan of your chafing-dish and set directly over the blaze, a pint of good ale. (Bass's is perhaps the best, but Manhattan beer is excellent, and cheaper.) When it boils stir in a pound of soft cheese, cut into dice. As it melts add a tablespoonful of cream, a saltspoonful of dry mustard and the same of salt, with a generous pinch of cayenne. Stir until the whole mixture is hot, and ladle out upon hot toasted crackers, buttered.

Welsh Rarebit. (No. 4.)

Put a cupful of milk and one of cream into your saucepan, with a bit of soda the size of a pea. When the boil begins add two cupfuls of soft, mild cheese (American), with a teaspoonful of made mustard, a saltspoonful of paprica, and a well-whipped egg. Pour upon rounds of buttered toast, each of which has been moistened with a teaspoonful of hot cream.