Welsh Rabbit.
To prepare Welsh rabbit, or rare-bit—both names being used to designate this popular and appetizing dish, which has ever been a favorite with gourmands and good livers, both ancient and modern—take one-half pound of best cheese—not, however, over nine months old—Davidson's, Gilroy, California, or White's, Herkimer County, New York, and cut in small pieces. Put over a slow fire, in a porcelain-lined kettle; when it begins to melt pour in three tablespoonfuls rich milk or cream, and a little good mustard. Stir from the time the cheese begins to melt, to prevent scorching. Have ready a quite hot dish; cover the bottom with toast, buttered upon both sides, upon which pour the melted cheese, spreading evenly over. If you prefer, you may use as a condiment a little mustard, pepper or any favorite sauce. This is a dish that must be eaten as soon as taken from the fire.