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. 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. Put one tablespoonful of butter, half a
pound of cheese broken in small bits, one-fourth a teaspoonful, each, of
salt and mustard and a few grains of cayenne into the chafing-dish.
While the cheese is melting, beat two eggs slightly, and add to them the
oyster liquor; mix this gradually with the melted cheese, add the
oysters, and turn at once over hot toast.

=Sardine Rarebit.=

Melt two tablespoonfuls of butter, add half a pound of fresh cheese,
grated or broken into bits, and stir constantly while it melts; then add
gradually the beaten yolk of an egg, diluted with two-thirds a cup of
cream. Stir until smooth and slightly thickened; season with a scant
half a teaspoonful of paprica, one-fourth a teaspoonful of salt and a
few