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Welsh Rarebits Without Beer or Ale

To half a pound of cheese use one egg, a gill of milk or cream (cream is the better), a tablespoonful of butter, a dash of cayenne pepper, a pinch of salt, and a mustard spoonful of well mixed mustard. Put the butter in the chafing dish with the cheese, cut in chips. When the cheese begins to melt, rub and stir it with a strong spoon until smooth. Then add the well-beaten egg and cream together with the other ingredients and when perfectly well blended serve on hot toast slightly moistened.