When the cheese is melted, add the egg mixture and let cook until it thickens.

Serve as before.
=Halibut Rarebit.= Marinate a cup of cooked halibut, flaked, with one tablespoonful of olive oil, a few drops of onion juice, one tablespoonful of lemon juice, one-fourth a teaspoonful of salt and a dash of paprica.

Make a sauce of two tablespoonfuls, each, of butter and flour, one-fourth a teaspoonful of salt and half a cup, each, of chicken stock and cream.

Add two-thirds a cup of grated cheese and the halibut.

Serve, as soon as the fish is hot and the cheese melted, on the untoasted side of bread toasted on one side.
=Oyster Rarebit.= Clean and remove the hard muscles from half a pint of oysters; parboil the oysters in the chafing-dish in their own liquor until their edges curl, then remove to a hot bowl.