Chafing dish possibilities

Melt one tablespoon butter, add one teaspoon cornstarch, and stir until well mixed ; then add one-half cup thin cream and cook two minutes. Add one-half pound soft, mild cheese, cut in small pieces, one-fourth teaspoon salt, one-half teaspoon mustard, and a few grains cayenne. Stir until cheese has melted, and mixture is of a creamy consistency. Pour over zephyrettes, or slices of bread toasted on one side, rarebit being poured over untoasted side. Rarebits may be cooked directly over the flame or over the hot water pan. An unskilled person would better select the latter. Welsh Rarebit, II Melt one tablespoon butter, add one-fourth teaspoon each salt and paprika, one-half teaspoon mustard and one-third cup ale or lager beer. Stir constantly, and when well heated add one-half pound mild, soft cheese cut in small pieces. Stir constantly until cheese becomes melted, and mixture is of a creamy consistency. With some cheese it is necessary to use onehalf cup ale, and the additional quantity may be added during the preparation of the rarebit if the mixture seems of too thick a consistency. Cheese Dishes Many prefer the addition of one egg, slightly beaten, just before serving. Golden Buck Serve a poached egg on each portion of welsh rarebit. Macaroni Rarebit Follow recipe for Welsh Rarebit, I., using Young American cheese. Stir in one cup cold, cooked macaroni, broken in one-half inch pieces. Oyster Rarebit Clean, parboil, and drain one pint oysters, reserving the liquor. Remove and discard tough muscles. Melt two tablespoons butter, add one-half teaspoon salt, one-fourth teaspoon paprika, and pour on gradually one-half cup oyster liquor. When heated, add one-half pound soft, mild cheese cut in small pieces. Stir until mixture is smooth, then add two eggs, slightly beaten, and the oysters. Halibut Rarebit Rub over the inner surface of the chafing dish with a clove of garlic first dipped in salt. Melt one tablespoon butter, add one tablespoon Chafing Dish Possibilities cornstarch, mixed with one-half teaspoon salt and one-fourth teaspoon paprika, then pour on gradually one-half cup each milk and chicken stock. Add three-fourths cup soft, mild cheese cut in small pieces, and one cup cold, flaked, cooked halibut. As soon as cheese is melted add one egg slightly beaten and one and onehalf tablespoons sherry wine. Serve on slices of toast. Cheese Fritters Mix four tablespoons grated Parmesan cheese with two tablespoons stale bread crumbs. Beat four eggs thoroughly and add to first mixture. Season with salt and paprika. Drop from tip of spoon in small cakes on a hot, buttered blazer. Brown on one side, turn and brown on the other side. Cheese Boxes Cut stale bread in one-third inch slices, remove crusts, and cut slices in pieces three by one and one-half inches. Remove centres, leaving bread in box-shaped pieces. Fit in each box a slice of mild cheese, sprinkle with salt and paprika, and cover with a thin piece of bread which was removed with the centre. Saut6 in a hot blazer, using enough butter to prevent burning. RELISHES AND SWEETS Who pepper1 d the highest was stir est to please Goldsmith Nor waste their sweetness in the dese?'t air Churchill RELISHES AND SWEETS Salted Almonds