What possessor of a chafing-dish has not concocted a rarebit--and the best one ever made?
Were you ever present when the process of evolving a rarebit was in progress and half the guests were not disappointed in the seasoning?
For perfection in this toothsome dish, mustard is demanded by some; by others the use of this biting condiment is considered a lapse in culinary taste.

The consensus of opinion, however, is in favor of paprica; and, theoretically, Mattieu Williams considers bicarbonate of soda to be demanded, not for the sake of seasoning, but as an aid to digestion.
As regards the digestibility of cheese, and, consequently, its adaptability to midnight suppers, opinions differ widely.

Dr.Hoy, an excellent authority on diet, calls cheese a concentrated meat, a tissue builder,--but not itself a tissue, and so without waste elements,--a condensed, compact food product, and indigestible on account of its very compactness.

Still, when the caseine, or curd, is softened and broken up by the addition of liquid and gentle heat, it is rendered more digestible; and cheese so prepared may be for some, if taken with no other nitrogenous food, an acceptable and easily digested article of diet.
=Welsh Rarebit.= INGREDIENTS.
1 tablespoonful of butter.
1/2 a pound of cheese, cut fine or grated.
1/4 a teaspoonful of salt.
A dash of paprica.
1/2 a cup of cream.
The beaten yolks of 2 eggs.
_Method._--Melt the butter, add the cheese and seasonings, and stir until melted; then add the eggs, diluted with the cream, and stir until smooth and slightly thickened.

_Do not allow the mixture to boil_ at any time in the cooking; if necessary, cook over hot water.