Chester Crusts

Cut some slices from a kitchen loaf, not too thin, fry them in butter on one side only in a flat saucepan or frying-pan; drain and cover the fried side with a thick layer of Chester cheese, sprinkle over with a pinch of cayenne pepper. Lay the crust again in the pan with more butter and push into a hot oven. When the cheese becomes creamy, the under part of the crusts should be dry, then remove from the oven and serve.