Serve on thin crackers, hot shredded-wheat or granose biscuit, or on bread toasted on but one side, placing the rarebit on the untoasted side.
=Welsh Rarebit, No.

2.= INGREDIENTS.
1 tablespoonful of butter.
1/2 a teaspoonful of cornstarch.
1/2 a cup of thin cream.
1/2 a pound of mild cheese.
1/4 a teaspoonful of salt.
1/2 a saltspoonful of mustard.
A few grains of cayenne.
_Method._--Melt the butter; add to it the cream in which the cornstarch has been stirred.

Let cook two minutes, and add the cheese broken into bits.

Stir until the cheese is melted and the mixture perfectly smooth.
Add the salt, mustard and paprica, and serve at once as above.
=Welsh Rarebit with Ale.= INGREDIENTS.
1 tablespoonful of butter.
Generous 1/2 a pound of soft American cheese, broken into bits.
1/3 a teaspoonful of salt.
1 teaspoonful of mustard.
A few grains of cayenne.
1/2 a cup of ale.
1 egg.
_Method._--Put the butter into the chafing-dish (using the bath); when melted, add the cheese and ale.

Mix the salt, mustard and cayenne, add the egg, and beat thoroughly.