Welsh Rarebit I

1 tablespoon butter 1 teaspoon corn-starch 1/2 cup thin cream 1/2 lb. soft mild cheese cut in small pieces

1/4 teaspoon salt 1/4 teaspoon mustard Few grains cayenne Toast or wafer crackers

Melt butter, add corn-starch, and stir until well mixed, then add cream gradually, while stirring constantly, and cook two minutes. Add cheese, and stir until cheese is merited. Season, and serve on zephyrettes or bread toasted on one side, rarebit being poured over untoasted side. Much of the success of a rarebit depends upon the quality of the cheese. A rarebit should be smooth and of a creamy consistency, never stringy.

Welsh Rarebit II

1 tablespoon butter 1/2 lb. soft mild cheese, cut in small pieces 1/4 teaspoon salt

1/4 teaspoon mustard Few grains cayenne

1/3 to 1/2 cup ale lager beer l egg

Put butter in chafing-dish, and when melted, add cheese and seasonings; as cheese melts, add ale gradually, while stirring constantly; then egg slightly beaten. Serve same as Welsh Rarebit I.

Oyster Rarebit

1 cup oysters

2 tablespoons butter 1/2 lb. soft mild cheese, cut in small pieces

1/4 teaspoon salt Few grains cayenne 2 eggs

Clean, parboil, and drain oysters, reserving liquor; then remove and discard tough muscle. Melt butter, add cheese and seasonings; as cheese melts, add gradually oyster liquor, and eggs slightly beaten. As soon as mixture is smooth, add soft part of oysters. Serve on unsweetened wafer crackers or bread toasted on one side, rarebit being poured over untoasted side.

Tomato Rarebit

2 tablespoons butter 2 tablespoons flour 3/4 cup thin cream 3/4 cup stewed and strained tomatoes

1/8 teaspoon soda

2 cups finely cut cheese

2 eggs, slightly beaten

Salt

Mustard

Cayenne

Put butter in chafing-dish; when melted, add flour. Pour on, gradually, cream, and as soon as mixture thickens add tomatoes mixed with soda; then add cheese, eggs, and seasonings to taste. Serve, as soon as cheese has melted, on Graham Toast.

English Monkey

1 cup stale bread crumbs

1 cup milk

1 tablespoon butter

1/2 cup soft mild cheese, cut in small pieces l egg 1/2 teaspoon salt

Few grains cayenne

Soak bread crumbs fifteen minutes in milk. . Melt butter, add cheese, and when cheese has melted, add soaked crumbs, egg slightly beaten, and seasonings. Cook three minutes, and pour over toasted crackers which have been spread sparingly with butter.

Breaded Tongue -With Tomato Sauce

Cut cold boiled corned tongue in slices one-third inch thick. Sprinkle with salt and pepper, dip in egg and crumbs, and saute in butter. Serve with Tomato Sauce I.

Scotch Woodcock

4 "hard-boiled" eggs 3 tablespoons butter 1 1/2 tablespoons flour

1 cup milk

1/4 teaspoon salt

Few grains cayenne

Anchovy Sauce

Make a thin white sauce of butter, flour, milk, and seasonings; add eggs finely chopped, and season with anchovy sauce. Serve same as Welsh Rabbit I.