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Welsh Rabbit

(1) Chop fine one quarter of a pound of cooking-cheese, put it in a saucepan with two ounces of butter, and as the cheese gets warm and the butter melts, mash them together. When softened, add the yolks of two eggs, one-half teacupful of beer, and a small quantity of cayenne and salt. Stir until it becomes creamy, but do not permit it to boil, as that would spoil it. Place some slices of buttered toast on a dish, pour the Welsh rabbit over, and place in the oven for about two minutes before serving. Some persons prefer milk in place of beer. (2) Take one-fourth pound of cheese, and, if soft, break it into small pieces; but if hard, grate it. Place half a teacupful of milk in a double boiler and add the cheese. Mix one teaspoonful of mustard and a little cayenne, and one teaspoonful of salt, add an egg, and beat well. After the cheese has melted, add the egg mixture and one teaspoonful of butter; then cook for two minutes longer, or until it is done, taking care not to let it curdle. Pour the mixture over four slices of toast, free from crusts, and that have been kept warm, and then serve. Ale may be used in place of the milk, or cream, if preferred. (3) Cut up into small pieces one pound of American cheese, place them in a saucepan, pour over half a tumblerful of good ale, and season with half a saltspoonful of cayenne pepper. Stir with a wooden spoon continually over the fire until the mixture is well melted, which will take about ten minutes. Have previously prepared six large pieces of toast, arrange them on a very hot dish, pour over the preparation, spreading it equally, and serve very hot.