From Mrs. H. L. Dodge

One large cup of rich cheese (Eastern) grated or cut into small pieces, 1 small cupful of milk or cream, 2 well beaten eggs, a little paprika, a dash of Worcestershire sauce, a little dry mustard. Put a piece of butter the size of a large walnut into the chafing-dish; when all the ingredients are ready light the alcohol, and when the butter begins to melt put in the cheese and a little milk; mash the cheese until dissolved, then add the rest of the milk, stir it for a few minutes until it melts, then add the eggs gradually, stirring constantly until the eggs and cheese are smooth. Have ready small pieces of toast on hot plates; dip with a spoon and cover the toast.

Welsh Rarebit

From Miss M. E. Chambers

One tablespoonful butter, 1 teaspoonful corn-starch, 1/2 cupful thin cream, 1/4 teaspoonful salt, 1/4 teaspoonful mustard, a few grains of cayenne, 1/2 pound soft mild cheese cut in small pieces; toast or Zephyrettes. Melt butter, add corn-starch, and stir until well mixed, then add cream gradually while stirring constantly, and cook two minutes. Add cheese, and stir until cheese is melted. Season, and serve on toast or Zephyrettes, rarebit being poured over. Much of the success of a rarebit depends upon the quality of the cheese. A rarebit should be smooth and of a creamy consistency, never stringy.