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Welsh Rabbit

1 tablespoon butter

¼ teaspoon mustard

1 tablespoon flour

¼ to I pound of cheese

1 cup milk

(acccording to richness de- ½ teaspoon salt sired) shaved or cut fine

Few grains pepper

6 slices buttered toast

Make a white sauce, in the top of a double boiler, of the first six ingredients, mixing the mustard with the other dry ingredients. Set the top part of the boiler over hot but not boiling water. Add the cheese, cook and stir until it is melted. Serve on hot toasted bread or on saltines. One-half cup chopped olives may be added. This dish may be varied by adding one or two slightly beaten eggs just after the cheese has melted and continuing the cooking until the egg has thickened the mixture.