Welsh Rarebit
| 1 tablespoon of butter | 2 teaspoons of Worcestershire sauce |
| 1/2 cup of ale | 1 teaspoon mixed mustard |
| 1 pound grated Cheddar or aged American cheese | Salt |
| 2 egg yolks | 1/4 cup milk |
| Paprika |
Place the butter and ale in a chafing dish or double boiler. When hot, put inthe grated cheese and melt slowly, stiring steadily. When smooth, add egg yolks mixed with seasonongs and milk and stir for a few moments until thickened. Serve on the soft side of half-toast with the crust removed. Garnish with a dash of paprika. Accompaniments - olives, celery and salted nuts. Serves 6.