|Celery hearts||1 Medium|
|Cooked celery||1 Cup (16 tbs)|
|Made mustard||1 Teaspoon (Leveled)|
|Celery salt||To Taste|
|Grated cheese||8 Ounce|
|Hot sauce||2 Drop|
Drain liquid from celery and, if necessary, add enough milk to make 1/4 pint.
Make a thick sauce with flour, butter and liquid.
Add seasoning, grated cheese and Jiot sauce.
Spread toast with butter and put celery hearts on top.
Heat for a few minutes under the grill.
Cover with rarebit mixture and return to grill to brown.