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Easy Welsh Rarebit

Easy Welsh Rarebit

2 cups of rich cheese, grated.
Yolks of two eggs.
1/2 cup of milk.
1/2 teaspoonful of salt.
Saltspoonful of cayenne.

Make three nice slices of toast, cut off the crusts, and cut each piece in two.

Butter these, and very quickly dip each one in boiling water, being careful not to soak them. Put these on a hot platter in the oven.

Put the milk in a saucepan over the fire, being careful not to have one that is too hot, only moderate, and when it boils up put in the cheese and stir without stopping, until the cheese all melts and it looks smooth. T

hen put in the beaten yolks of the eggs and the seasoning, and pour at once over the toast and serve very hot.

Many people like a saltspoonful of dry mustard mixed in with the pepper. You can also serve this rarebit on toasted and buttered crackers.













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A Little Cook-Book for a Little Girl

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Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
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Little Cook-Book: Fish
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Little Cook-Book: Ice Cream/Ices
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Little Cook-Book: Pies
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Little Cook-Book: School Lunches

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Pigs in Blankets
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Easy Welsh Rarebit
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