Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Welsh Rabbit.

1 tablespoonful of butter.	½ pound of cheese, cut into small pieces.
1 teaspoonful of cornstarch.	¼ teaspoonful each of salt and mustard.
½ cupful of milk.	A speck of cayenne pepper.

Cook the cornstarch in the butter; then add the milk gradually and cook two minutes; add the cheese and stir until it is melted. Season and serve on crackers or bread toasted on one side, the rabbit being poured over the untoasted side. Food value is that of about three-fourths of a pound of beef. Calculated cost (see p. [23]), 13 cents.