Spanish Rarebit, No. 1

Cheese, 1/2 pound, Butter, 1 tablespoon, Tomato soup, 1 can, Eggs, 2,

Onion, chopped fine, 1, small, Worcestershire, 1 tablespoon, Dry mustard, 1/2 teaspoon, Cayenne, a dash.

Cook the chopped onion in the butter till it is soft, but not colored. Add the tomato soup. When well blended and hot, add the cheese finely cut, and when these are well blended and the cheese is all melted, then add the beaten eggs and the condiments.

Stir a few minutes until it is thick and smooth, and then serve on crackers.

Spanish Rarebit, No. 2

Cheese (grated or fine), 1 pound,

Butter, 1 large tablespoon,

Tomato soup, 1/2 can,

Eggs, 4,

Bermuda onion, medium, grated, 1,

Worcestershire, 1 tablespoon,

Dry mustard, 1 teaspoon,

Salt. 1/2 teaspoon,

Tabasco, 1/2 teaspoon.

Cook the grated onion and the butter till smooth, then add the salt and Worcestershire, mustard, and tabasco, then the tomato soup. Allow all to cook thoroughly, then add the cheese, which is either grated, or cut very fine, and stir till soft.

Then add the eggs, well beaten, and stir it and allow it to cream.

Serve on toast or crackers. Only 1/4 teaspoon of the tabasco may be used if it is n 't wanted so hot.