Half a pound of Gruyere (Swiss) cheese ; three tablespoonfuls of butter; six eggs; one teaspoonful of salt; saltspoonful of red pepper, or three times as much paprica.

Melt the butter and the grated cheese over boiling water, stir in the eggs and cook until they are thick, season and serve on toast or crackers.

Those who find this rarebit too thick as made by the above recipe may thin it with a gill of beer or of milk.