This can be served on toast, or it can be poured on to a dish and pieces of toasted bread stuck in it.
CHEESE STRAWS .-- Mix equal quantities of grated Parmesan cheese, grated bread-crumbs that have been rubbed through a wire sieve, butter, and flour; add a little cayenne and grated nutmeg.

Make it into a thick paste, roll it out very thin, cut it into strips, and bake for a few minutes in a fierce oven.
CHEESE, TOASTED .-- This is best done in a Dutch oven, so that when one side is toasted you can turn the oven and toast the back; as soon as the cheese begins to melt it is done.

As it gets cold very quickly, and when cold gets hard, it is best served on hot-water plates.
CHEESE, DEVILLED .-- Chop up some hot pickles, add some cayenne pepper and mustard.

Melt some cheese in a stew-pan with a little butter, mix in the pickles, and serve on toast.
WELSH RAREBIT .-- Toast a large slice of bread; in the meantime melt some cheese in the saucepan with a little butter.

When the cheese is melted it will be found that a good deal of oiled butter floats on the top.