WELSH RAREBIT
One cup hot milk; one-quarter pound grated cheese; one-half teaspoonful salt; one-quarter teaspoonful mustard; one teaspoonful flour; one teaspoonful butter; one egg; dash of cayenne. Put the milk to heat. Mix the grated cheese, flour, mustard, salt, cayenne and egg well beaten, add milk when hot, a little at a time, to the mixture, stirring all the time. Cook until smooth and very creamy. Take from heat and add butter, stirring well. Serve hot on slices of toast. The milk should be added slowly. Toast bread on one side only. Pour rarebit on untoasted side.
CHEESE WAFERS Mrs. Helen Armstrong
Beat the whites of two eggs very stiff; add pepper and salt; mix in gently half a cup grated cheese; spread lightly over salted wafers. Sprinkle with cheese and brown in moderate oven.
CHEESE BALLS Mrs. Fred L. Kimmey
Whites of three eggs; one cup grated cheese; one tablespoonful flour; pinch of salt and red pepper. Form into balls, roll in cracker crumbs and fry in deep fat. This makes fifteen small balls.
CANDIES
"A wilderness of sweets."