Halibut Rarebit

Marinate a cup of cooked halibut, flaked, with one tablespoonful of olive oil, a few drops of onion juice, one tablespoonful of lemon juice, one-fourth a teaspoonful of salt and a dash of paprica. Make a sauce of two tablespoonfuls, each, of butter and flour, one-fourth a teaspoonful of salt and half a cup, each, of chicken stock and cream. Add two-thirds a cup of grated cheese and the halibut. Serve, as soon as the fish is hot and the cheese melted, on the untoasted side of bread toasted on one side.

Oyster Rarebit

Clean and remove the hard muscles from half a pint of oysters; parboil the oysters in the chafing-dish in their own liquor until their edges curl, then remove to a hot bowl. Put one tablespoonful of butter, half a pound of cheese broken in small bits, one-fourth a teaspoonful, each, of salt and mustard and a few grains of cayenne into the chafing-dish. "While the cheese is melting, beat two eggs slightly, and add to them the oyster liquor; mix this gradually with the melted cheese, add the oysters, and turn at once over hot toast.

Sardine Rarebit

Melt two tablespoonfuls of butter, add half a pound of fresh cheese, grated or broken into bits, and stir constantly while it melts; then add gradually the beaten yolk of an egg, diluted with two-thirds a cup of cream. Stir until smooth and slightly thickened; season with a scant half a teaspoonful of paprica, one-fourth a teaspoonful of salt and a few drops of tabasco sauce. Have ready a box of sardines, drained, broiled carefully and laid on the untoasted side of bread toasted on one side; pour the rarebit over the sardines-and serve at once.

Golden Buck

Prepare a rarebit in one chafing-dish; break some eggs into the blazer of another containing salted water just "off the boil." When the eggs are poached and the rarebit ready, place an egg above the rarebit on each slice of toast.

Yorkshire Rarebit

Add two slices of broiled or fried bacon to each service of golden buck.

Yorkshire Rabbit.

Mock-Crab Toast

Melt a tablespoonful of butter in the blazer, turning it about so as to butter the surface thoroughly. Put in half a pound of mild cheese, grated, and stir until the cheese is melted; then add the yolks of three eggs, beaten and diluted with a table-spoonful of anchovy sauce, a teaspoonful of made mustard, two tablespoonfuls of lemon juice or vinegar and one-fourth a teaspoonful of paprica. Stir until smooth. Serve upon the untoasted side of sippets of bread toasted on one side.

Cheese Fondue

Ingredients

1/4 a pound of cheese broken into bits. 2 tablespoonfuls of butter. 1 tablespoonful of flour. 1 saltspoonful, each, of soda and mustard.

3/4 a cup of milk.

A few grains of cayenne or paprica. 1/2 a cup of stale bread crumbs. 3 eggs.

Method

Sift the soda, mustard and cayenne into the flour and cook in the butter until frothy, then add the milk gradually; when the sauce boils, after all the milk has been added, put the blazer into the bath, add the crumbs and cheese, and cook and stir until the cheese is melted and the mixture becomes smooth; add the eggs, beaten until light, and serve at once.

English Monkey

Ingredients

1 cup of milk.

1 egg.

1 tablespoonful of butter.

1 cup of fine bread crumbs from the centre of a stale loaf.

3/4 to 1 whole cup of cheese.

Method

Melt the butter, add the cheese, and Stir while melting; then add the bread crumbs, which have been soaked in the milk and the egg lightly beaten.

Mexican Rabbit

1 tablespoonful of butter. 1 green pepper cut in squares. 1 lb. cheese. 2/3 a cup of kornlet.

1/2 a teaspoonful of salt. 4 yolks of egg or 2 whole eggs.

2/3 a cup of tomato in small pieces.

Method

Melt the butter; in it cook the pepper (discard the seeds) until softened a little; add the cheese, cut in thin bits, and stir constantly until melted; add the kornlet and salt and stir until well blended, then add the eggs, beaten and mixed with the pieces of tomato (canned), and stir until the mixture is hot and smooth.