Welsh Rarebit No. 1

4 cupfuls grated cheese 1 teaspoonful dry mustard

3/4 cupful ale 1 teaspoonful Worcestershire yolk of 1 egg sauce dash of pepper pinch of salt

1 teaspoonful butter

Melt butter in stew pan, add cheese, and gradually the ale, stirring constantly. Break egg and stir in mustard and sauce, pepper and salt. Stir all together and cook for a few minutes, then pour over toasted bread. If the mixture becomes stringy or curdled, add a pinch of soda to make it creamy.

Welsh Rarebit No. 2

4 cupfuls grated cheese dash cayenne pepper

1/4 cupful milk 1/2 teaspoonful dry mustard

1 egg 1 tablespoonful butter pinch of salt

Melt butter in cooking dish, add cheese, then beaten egg and other ingredients, stirring constantly. Pour over toasted buttered bread. Serves five people.