Meat Salad.
Chop fine 2 pounds of cold corned beef, then take 2/3 of a cup of vinegar, 1 tablespoonful of sugar and 1 egg. Beat all together, pour into a pan and let boil; then pour into a dish to mould. Serve cold.
Welsh Rare-bit—No. 1.
1 pound of fresh cheese, cut in small pieces; in chafing-dish add 1 cup of milk (or cup of Bass' ale), 4 teaspoonfuls butter, 4 small teaspoons of mustard, 2 of salt and a little pepper. Stir it well, and cook until it thickens (not curdle). Serve on toast.
Welsh Rare-bit—No. 2.
1 egg, 1/2 a cup of milk; 1 cup of grated cheese, salt, cayenne pepper and mustard to taste. Heat the milk in a double boiler; melt the cheese. Add the egg, and pour all over squares of toast.
Cheese Sticks—No. 1.
1 cup of grated cheese; 1 cup of flour; a little cayenne pepper; butter same as for pastry. Roll thin; cut in narrow strips, and bake a light brown in a quick oven. (Serve with salad.)