Welsh Rarebit

• 2 Cupfuls of Grated Cheese (Very Rich)
• ½ Cupful of Milk
• The Yolks of

The old english dish, “Welsh Rarebit, ” under this name, crossed the channel to France, and thence to New Orleans.

Toast the bread nicely in square slices and cut off the crusts. Butter nicely while very hot, and then plunge them into a bowl of boiling milk. Place them on a heated dish and stand in the oven to keep hot while you proceed to make the “Rarebit.” Have a porcelainlined sauce