small pieces. Let stand until very hot.

CHEESE CONFECTIONS.

You must eat no cheese . . . it breeds melancholy.
--_B. Jonson._

Art thou come? Why my cheese, my digestion!
--_Troilus and Cressida._

Cheese is probably the most popular article served from the
chafing-dish. 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. 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