Welsh Rarebit Recipe

From MRS. MARY S. LOCKWOOD, of District of Columbia, Lady
Manager-at-Large.
Beat four fresh eggs slightly with two tablespoonfuls of cream; season
with pepper and salt; put a tablespoonful of butter in the chafing
dish, and when very hot pour in the egg; scrape up rapidly from all
parts of the pan the cooked egg, letting the liquid portion follow the
knife. It takes from forty to sixty seconds to cook it, then slip the
knife under the left edge and fold the omelet over quickly and
lightly. Serve on a hot dish.

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