1 cup fresh bread-crumbs.
2 cups grated cheese.
1 cup of milk.
1 bit of soda as large as a pea.
1/2 teaspoonful of salt.
1 pinch of red pepper.
1 teaspoonful of butter.
2 eggs.

Put the butter in a saucepan to heat while you beat the eggs light
without separating them; let these stand while you stir everything
else into the pan, beginning with the milk; cook this five minutes,
stirring all the time, and then put in the eggs and cook three minutes
more. Put six large crackers on a hot platter and pour the whole
over them, and send at once to the table to be eaten very hot.
Sometimes Margaret made three or four slices of toast before she
began the fondu, and used those in place of the crackers, and the
dish was just as nice.


Easy Welsh Rarebit

2 cups of rich cheese, grated.
Yolks of two eggs.
1/2 cup of milk.
1/2 teaspoonful of salt.
Saltspoonful of cayenne.

Make three nice slices of toast, cut off the crusts, and cut each
piece in two. Butter these, and very quickly dip each one in