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Quick Welsh Rarebit : Creamy Welsh Rarebit : Cheese Pudding

Quick Welsh Rarebit

4 ounces grated cheese
¼ ounce dry mustard
A dash of piquant sauce
Salt and pepper
A little milk
Hot buttered toast

Mix cheese, seasonings and sauce with enough milk to give a spreadable mixture.
Spread liberally on the hot buttered toast and brown under a hot broiler for a few minute, serve piping hot.
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Creamy Welsh Rarebit

1/2 pound shredded cheese
¼ ounce teaspoon dry mustard
Salt, Paprika and Cayenne Pepper
A little beer, stout, gravy or milk
Hot buffered toast or toasted biscuits

Put the cheese in a double boiler and let it melt slowly over very hot (not boiling) water.
Add seasonings to taste, then stir in very gradually as much of the liquid as the cheese will take up; the mixture should be smooth and very tender. Serve on hot toast or biscuits.
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Cheese Pudding

5-6 slices bread and butter
2 eggs
A little  mustard
Salt and pepper
2 teaspoons piquant sauce
1 pint milk
3-4 ounces grated cheese
1 ounce breadcrumbs

Cut up the bread and butter and arrange it neatly in a greased ovenware dish. Beat the eggs and add the seasonings, the sauce and the milk, also three-quarters of the cheese.
Pour this mixture over the bread and butter; allow to stand for 15 minutes before cooking.
Sprinkle with the rest of the cheese and crumbs, and bake in a moderate over (350
degrees) for about 45 minutes.

Makes a nice supper dish, with soup or salad.
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