Golden Buck. (No. 1.)

Melt a tablespoonful of butter over boiling water, add a cupful of ale or beer, and when this is scalding stir in half a pound of good American cheese, shaved fine, or grated. When the mixture is smooth put in an even saltspoonful of celery-salt, the same of dry mustard, and a pinch of cayenne. Have ready the yolks and whites of two eggs, beaten separately very light, then stirred together. Add to this, gradually and rapidly, a great spoonful at a time of the hot cheese mixture. When well incorporated and creamy put in a teaspoonful each of Worcestershire sauce and lemon-juice. Pour upon hot buttered toast or crackers, and eat at once.

Golden Buck. (No. 2.)

Make Welsh Rarebit, Nos. 1, 2, or 3, pour upon rounds of buttered toast and lay a poached egg upon each. Salt, pepper, and butter the egg.

Golden Buck. (No. 3.)

Heat together a tablespoonful of butter, a saltspoonful each of dry mustard and of salt, with a pinch of cayenne. When well mixed and boiling add a cupful of hot milk (heated with a bit of soda no larger than a pea) in which has been soaked a half cupful of cracker-crumbs and a cupful of grated cheese. Cook all together three minutes, or until smoking-hot, add two well-beaten eggs, stir one minute - no more - and heap upon rounds of buttered toast.

Eat at once.