1 tablespoon butter 1 teaspoon cornstarch 1/2 cup milk
1/2 pound cheese cut into small pieces
1/4 teaspoon each of salt and mustard
Speck of cayenne pepper
Cook the cornstarch in the butter; add the milk gradually, cook two minutes; add the cheese, and stir until it is well melted. Season, and serve on crackers or bread toasted on one side, the rarebit being poured over the untoasted side.
4 ounces Cheddar cheese 1 ounce butter
2 tablespoons milk
Speck of salt, pepper and cayenne
Shave four ounces of Cheddar cheese, and add to it two tablespoons of milk and a little butter; put it in a saucepan, and set it on the fire for a few minutes, stirring constantly until it is the consistency of thick cream. Serve at once on hot toast. A little mustard may be added if desired.
Melt one tablespoon of butter in a saucepan and add one tablespoon of cream. When hot put in the cheese, one cup grated, pepper, half a teaspoon of salt, a shake of paprika, stir over the fire until the consistency of rich cream, pour over hot buttered toast and serve immediately. A teaspoon of curry powder added to the mixture a few minutes before it is taken off the range is a desirable addition. Half a cup of ale or beer may be used in place of the cream.