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Baked Welsh Rabbit

Cut six slices of bread, toast slightly, cover with Gruyere cheese cut into slices a little less than one-half an inch thick, and lay them in a roasting pan, sprinkling over pepper and salt to taste, and cover with browned breadcrumbs. Place the pan in the oven for about ten minutes. Arrange the toast on a hot dish, and serve.

Welsh Rabbit, Oscar Style For one rabbit, take a quarter of a pound of good American cheese, cut it in small pieces, take also a pinch of Paprika pepper, a pinch of powdered English mustard and about half a wineglassful of Rhine wine and half a wineglassful of Bass ale. Cook the whole together on a hot stove until the rabbit is well dissolved, and serve it with a piece of toast in a very hot dish.