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Welsh Rarebit


  • 1 tablespoon of butter
  • 2 cups finely cut American cheese
  • 1/2 cup of milk or stale beer
  • 1/2 teaspoon of English mustard
  • 2 beaten eggs
  • salt
  • toast


Melt butter, add cheese, when it melts add milk or stale beer, keep stirring until it is smooth. Add mustard, eggs. Cook one minute longer and salt to taste. Serve on toast.


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The International Jewish Cook Book (1919).

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