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Welsh Rarebit #1

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2 small whole eggs or 1 large
2 heaping teaspoons dry mustard
1/2 teaspoon red pepper
1 pint beer or ale at room temperature , not cold
2 pounds cream cheese, not green but not dry or oily


Beat eggs, add dry mustard, pepper, blend well. Fill lower part of chafing dish with boiling water and continue boiling. Cut cheese in small pieces add to chafing dish and stir with large spoon. When cheese is partly melted, slowly add beer in small quantities stirring constantly and vigorously until smooth and of right consistency.

Add seasoning, serve immediately on crisp crackers and dash of paprika. The secret of rarebit is that it be cooked quickly over hot flame in double boiler with water constantly boiling. The mixture must be stirred constantly.

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