First-class price 40 cents.

4 to 6 ounces good cheese. Butter size of an egg - 2 ounces. 1/4 cup of ale.

2 yolks of eggs.

Little cayenne and salt.

4 thin pieces of toast.

Chop the cheese small, throw it and the butter into a little saucepan and as they get warm mash them together. When softened add the yolks and ale and pinch of cayenne and salt. Stir till it is creamy, but do not let it boil, for that would spoil it. Place the slices of toast on a dish, pour the creamed cheese upon them and set inside the oven about two minutes. The ale only heightens the flavor, and some prefer to use milk.

The simplest form of Welsh rarebit is a slice of cheese placed on a slice of bread and baked in the oven. It depends upon the quality of the cheese a good deal whether it will prove satisfactory.

And an addition to canapes au from-age is sometimes made in the form of a nicely-poached egg on the top of each canape, in the hot cheese. This dish then goes by the fanciful name of the "golden buck" - at least it has been so named in a few places where price was no object and specialties paid.

Cost of material - cheese 8, butter 4, ale 4, eggs 5, toast 1, table extras 4; 26c.

With poached eggs on top, cost increased and price indefinite.