Cheese And Tomato Rarebit

Add to one-half cup of carefully strained tomatoes, one-fourth teaspoon each of salt, soda and paprika and the beaten yolks of two eggs. Put into blazer one rounding tablespoonful of butter; when melted add two cups of soft cheese cut very fine; stir until cheese is melted, then stir in gradually the tomato mixture and continue stirring until it thickens. Serve at once on toast.

Club House Rarebit

Put into the blazer one-half cup of ale; have ready one pound of finely chipped cheese. Put into a tiny pitcher or glass one tablespoonful each of tomato catsup and Worcestershire sauce and a salt-spoonful of paprika, or a speck of cayenne.

Light the lamp and when the ale steams turn in the cheese; stir vigorously and constantly until perfectly smooth and the proper consistency to spread, adding the sauces when the cheese is partly melted. Put out light and serve at once on buttered toast.

Welsh Rarebit No. 1

Have ready grated one pound of rich cheese. Rub the bottom of the chafing dish with a clove of garlic or piece of onion. Put in the cheese, add one tablespoonful of tomato catsup, one of Worcestershire sauce, one-half teaspoonful of salt, four shakes of cayenne and two level tablespoonfuls of butter. Light the lamp, stir until it begins to melt, then add very gradually, four tablespoonfuls of ale or beer. When soft, smooth and creamy, pour it over the toast or crackers.

Welsh Rarebit No. 2

Take half a pound of grated or chipped cheese, two level tablespoonfuls of butter, half a cup of cream, yolks of two eggs, half a teaspoonful of salt and three shakes of cayenne. Put the butter into the chafing dish, light the lamp, and stir until the butter is frothy; then add the cheese and stir until melted; add the cream gradually, then the egg yolks, and last the salt and pepper; stir until smooth; put out the light, and serve at once on dainty crackers or toast.