Put one tablespoonful butter in chafing dish, and when melted, add one pound Eastern cheese. Let melt, stirring at intervals. Take three eggs, beat up, adding one-half teaspoonful mustard, a tablespoonful Worcestershire sauce, paprika, salt and pepper to taste; add a dash of tobasco sauce, if desired. When cheese is melted, stir in slowly one cup cold beer or ale; when thoroughly mixed, add other ingredients, stirring constantly. When thickened, serve at once on toasted bread or on crackers.

Welsh Rarebit

Six eggs, one and one-half cups grated cheese, two cups grated bread crumbs, two kernels garlic and one small onion, finely chopped, with a little parsley; take some spinach or lettuce and boil until tender, chop fine, then add to the dressing about two cupfuls; add one set of brains, cleaned and chopped fine (if brains cannot be had, use a small piece of cold roast beef); fry brains a little before adding to dressing; add to all these ingredients six tablespoonfuls olive oil, two tablespoonfuls butter, and salt and pepper to taste. This amount will make dressing to ravioli for six people.

Filling For Raviolis

Two tablespoonfuls gelatine dissolved in a half tumbler of water; one pint rich cream; four tablespoonfuls of sugar; flavor with almond or vanilla extract. Put in molds and set on ice. This is a delicious dessert and can be made in a few minutes. It can be served with or without cream.

Velvet Cream

Take one quart good claret; add sugar to taste, several sticks cinnamon, a few cloves and put over fire and let boil for ten minutes. Strain and serve while hot.

Claret Punch (Hot)

Whites of six eggs, whipped to a cream; whip one and one-half pints sweet cream up stiffly and add to whites of eggs; add one pound sugar, juice of three lemons and one gill of sherry wine. Serve in tall glasses.

Lemon Syllabub

Take two quarts water, two pounds sugar and make a syrup; have ready six oranges, six lemons and six limes; cut these into small thin slices, remove seeds; lay them in syrup and let boil two hours. The syrup will become quite thick; strain at once through bag and add one quart fresh milk and one pint good sherry; boil again for ten minutes and serve while hot. This is a very refreshing drink.

Nectar

Beat three eggs together, add one-half teaspoonful salt, one cup milk and two tablespoonfuls sugar, and flour enough to make a very thin batter. Take six slices of stale bread, dip in mixture and cook on hot, well-greased griddle, browning on both sides. Sprinkle with sugar when ready to serve, if desired.

German Toast

Put one-half pint of rice (scant) in one quart of boiling water, salted, and boil with lid off for twenty minutes; do not stir. When the grains are soft and dry, spread on a large dinner plate a layer of rice; cover this with a layer of raspberry preserve or jam and build up a pyramid of alternate layers, pressing all into shape with a bowl. It makes a richer dish to put a pint of milk to the same of water for the boiling, or to add so much milk to the rice as the pint of water boils away.