Welsh Rabbit

4 tablespoons butter

½ cup all-purpose flour

½ teaspoon salt

⅛ teaspoon dry mustard

⅛ teaspoon cayenne pepper

2 cups milk

1 teaspoon Worcestershire sauce

2 cups shredded sharp Cheddar cheese

In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened.

Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.