CHEESE SAUCE FOR WELSH RABBIT

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1/4 c. butter or margarine
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
2 to 3 dashes cayenne pepper
1/2 tsp. Worcestershire sauce
1 3/4 c. milk
2 c. shredded Cheddar cheese
(about 8 oz.)
4 to 6 slices toast
paprika (optional)

Melt butter in medium saucepan over low heat. Blend in
flour and seasonings. Cook over low heat stirring until
mixture is smooth and bubbly. Remove from heat. Stir in milk.
Return to heat. Stir constantly until mixture boils for 1
minute. Stir in cheese; heat over low heat, stirring con-
stantly until cheese is melted. Serve over toast. If desired,
garnish with paprika. Makes 4 to 6 (1/2 cup) servings.

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