of paste, 10d.

_Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.

TOASTED CHEESE, or SCOTCH RARE-BIT.

1651. INGREDIENTS.--A few slices of rich cheese, toast, mustard, and
pepper.

[Illustration: HOT-WATER CHEESE-DISH.]

_Mode_.--Cut some nice rich sound cheese into rather thin slices; melt
it in a cheese-toaster on a hot plate, or over steam, and, when melted,
add a small quantity of mixed mustard and a seasoning of pepper; stir
the cheese until it is completely dissolved, then brown it before the
fire, or with a salamander. Fill the bottom of the cheese-toaster with
hot water, and serve with dry or buttered toasts, whichever may be
preferred. Our engraving illustrates a cheese-toaster with hot-water
reservoir: the cheese is melted in the upper tin, which is placed in
another vessel of boiling water, so keeping the preparation beautifully
hot. A small quantity of porter, or port wine, is sometimes mixed with
the cheese; and, if it be not very rich, a few pieces of butter may be
mixed with it to great advantage. Sometimes the melted cheese is spread
on the toasts, and then laid in the cheese-dish at the top of the hot
water. Whichever way it is served, it is highly necessary that the
mixture be very hot, and very quickly sent to table, or it will be
worthless.

_Time_.--About 5 minutes to melt the cheese.

_Average cost_, 1-1/2d. per slice.

_Sufficient_.--Allow a slice to each person. _Seasonable_ at any time.

TOASTED CHEESE, or WELSH RARE-BIT.

1652. INGREDIENTS.--Slices of bread, butter, Cheshire or Gloucester
cheese, mustard, and pepper.

_Mode_.--Cut the bread into slices about 1/2 inch in thickness; pare off
the crust, toast the bread slightly without hardening or burning it, and
spread it with butter. Cut some slices, not quite so large as the bread,
from a good rich fat cheese; lay them on the toasted bread in a
cheese-toaster; be careful that the cheese does not burn, and let it be
equally melted. Spread over the top a little made mustard and a
seasoning of pepper, and serve very hot, with very hot plates. To
facilitate the melting of the cheese, it may be cut into thin flakes or
toasted on one side before it is laid on the bread. As it is so
essential to send this dish hot to table, it is a good plan to melt the
cheese in small round silver or metal pans, and to send these pans to
table, allowing one for each guest. Slices of dry or buttered toast
should always accompany them, wit