Welsh Rarebit

1/4 pound cheese (grated) 1/4 cup milk or cream 1/2 teaspoon mustard.

Cayenne.

1 egg.

2 teaspoons butter.

1/2 teaspoon salt.

Put cheese, milk into a double boiler. Mix mustard, salt, and cayenne; add egg and beat well. When cheese is melted, stir in egg mixture and butter and cook until it thickens. Serve on hot toast. Sidonie Sewald Larrance, Chicago, Ill.

Northwestern University.

Tomato Rarebit

1/2 cup tomato pulp Pinch soda 1/2 cup milk.

2 tablespoons flour 1/2 cup grated cheese 4 slices toast.

Heat tomato pulp, add soda, then milk. When hot, thicken with flour to which enough cold water has been added to make a smooth paste. Add grated cheese and stir until smooth. Serve on toast. The flavor may be varied by cooking a little onion and green pepper with the tomatoes before putting through the sieve.

Ethel Frank Holcombe, Chesterton, Ind.

De Pauw University.

Sardine Rarebit

2 tablespoons butter (melted).

1/4 teaspoon paprika.

1 cup milk.

1 cup mild cheese.

2 teaspoons mustard 1/4 teaspoon salt 6 sardines well boned and cut up.

Melt butter, add two teaspoons mustard; paprika, and salt and blend well. Add one cup milk (or half milk and half cream) and cook for two minutes, stirring well; add cheese cut up, stir well, then add sardines (cut up) and serve hot on buttered toast.

Grace Phillips, Elgin, Ill. University of Illinois.

Oyster Rarebit

1 cup oysters.

1/2 pound milk cheese cut in small pieces.

2 tablespoons butter.

2 eggs.

Few grains of cayenne.

Melt butter, add cheese and seasoning. As cheese melts, add gradually oyster liquid and eggs (slightly beaten). When mixture is smooth, add soft part of oysters from which tough muscle has been removed. Serve hot on toast.

Sadie MacDowell, Seattle, Wash. University of Washington.

Dried Beef Rarebit

1 cup chipped dried beef 1/2 cup grated or chopped cheese.

3/4 cup tomatoes.

4 eggs.

2 tablespoons butter.

Melt butter in frying pan, add chipped beef and allow to crisp. Pour in tomatoes and heat thoroughly, add cheese and stir until melted. Break eggs into mixture and stir until thick. Serve hot on crisp crackers. Gladys Parks Dennis, Versailles, Ill.

Illinois Wesleyan University.

Cheese Souffle

2 tablespoons butter 1/2 cup scalded milk Sprinkle cayenne Yolks 3 eggs.

3 tablespoons flour 1/2 teaspoon salt 1/4 cup grated cheese (American).

Whites 3 eggs.

Melt butter, add flour, mix well. Scald milk gradually and add cheese and seasonings. Remove from fire. Add well beaten egg yolks. Cool mixture before folding in stiffly beaten egg whites. Turn into buttered baking dish, place in a pan of warm water and bake in moderate oven until firm.

Elizabeth Manker Dobbin, Wilmette, Ill. Northwestern University.

Savory Toast

2 cups canned tomatoes.

1 cup water.

2 cloves.

3 allspice berries 3 peppercorns.

2 sprays parsley 2 tablespoons fat.

1/2 onion, sliced 3 tablespoons flour 1/2 teaspoon mustard 2 teaspoons salt Dash cayenne pepper 1/4 pound cheese 1 egg.

8 slices toast.

In a covered saucepan simmer the tomatoes in water, cloves, allspice, berries, peppercorn, and parsley for at least fifteen minutes. Brown the onion in the fat, and add the flour, mustard, salt, and cayenne which have been previously mixed. Mix well before adding the tomatoes. As soon as the mixture reaches the boiling point, strain and stir while adding the cheese, until the latter is perfectly blended. Beat the egg, add a part of the hot tomato mixture and mix thoroughly; repeat until all the tomato has been used. Stir and cook over hot water till egg thickens mixture. Serve on toast at once. Ruth Anne White, La Fayette, Ind.

De Pauw University.