BAKED WELSH RABBIT

Cut slices of stale bread of uniform thickness and trim off the crust. Slice cheese thin and arrange the bread and the cheese in a bakedish in alternate layers, the cheese on the toast. When the dish is packed with this pour in milk to fill the dish to the brim, sprinkling a little salt over the topmost layer. Cover the dish and bake for twenty minutes, uncover, and brown. The contents will puff up and be deliciously light and tender, as well as of an appetizing quality. If you wish you can put salt and cayenne pepper on each layer, but as a rule no more salt is needed than is already in the bread and the cheese.