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Welsh Rarebit, Excellent.
Fresh cheese, the size of a tea-cup; a large cup of sweet milk; a table-spoonful of butter; a pinch of dry mustard; a little red (cayenne) pepper; 2 soda crackers; 1 egg. Directions—Eoll the crackers; beat the egg; cut the cheese in thin, small slices; place them in the frying pan with the milk; add beaten egg, butter, mustard and pepper; stir in the rolled cracker gradually. As soon as all is thoroughly mixed turn the mixture out, and send to the table in a covered dish. To be eaten with dry toast.
Welsh Rarebit, Delicious. —The New York Post says that Welsh rabbit is delicious when made after this rule: Half a pound of cheese, 3 eggs, 1 small cup of bread crumbs, 2 table-spoonfuls of melted butter, mustard and salt to taste. After beating the cheese in an earthen dish add the other ingre dients, then spread on the top of slices of bread, toasted or not, as you choose, and set in the oven to melt.
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