Welsh Rarebit No. 1

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.

Welsh Rarebit No. 2

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.

Welsh Rarebit No. 3

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.