WELSH RARE-BIT. MRS. W. C. BUTCHER.

Cut up one pound of cheese in small pieces, and place in a dish,
seasoning with salt and pepper; stir until melted. Have ready toast
on a hot dish; cover slices with the melted cheese. Serve hot, as a
relish. This is used as a course before serving a dinner.



CHEESE FONDA. MRS. W. C. BUTCHER.

Two scant cups of milk; add three eggs, beaten lightly; season with
one teaspoon of butter, salt, red pepper, and a pinch of soda,
dissolved in a little hot water; then add one cup of dry and fine
bread crumbs, and one-half pound of grated cheese. The bread and
cheese should both be dry before grating it. Put in a buttered dish,
with dry crumbs on the top, and bake in rather a hot oven. Serve at
once.



CHEESE SANDWICH.

Heat two cups of milk and one of grated cheese; then add two cups of
fine bread crumbs, half teaspoonful of mustard, pepper and salt; mix
it well. Spread thickly between thin slices of buttered toast.