way, mix their biting dry mustard fresh with water before every meal,
while the Germans and French bottle theirs, as we do.

Pumpernickel Rabbit

This German deviation is made exactly the same as the Dutch
Rabbit above, but its ingredients are the opposite in color.
Black bread (pumpernickel) slices are soaked in heated dark beer
(porter or stout) and the yellow cheese melted in the skillet is
also stirred up with brunette beer.

Since beer is a kind of liquid bread, it is natural for the two to
commingle in Rabbits whether they are blond Dutch or black
pumpernickel. And since cheese is only solid milk, and the Cheddar is
noted for its beery smell, there is further affinity here. An old
English proverb sums it up neatly: "Bread and cheese are the two
targets against death."

By the way, the word pumpernickel is said to have been coined when
Napoleon tasted his first black bread in Germany. Contemptuously he
spat it out with: "This would be good for my horse, Nicole." "_Bon
pour Nicole_" in French.

Gruyere Welsh Rabbit _au gratin_

Cut crusts from a half-dozen slices of bread. Toast them lightly,
lay in a roasting pan and top each with a matching slice of
imported Gruyere 3/8-inch thick. Pepper to taste and cover with
bread crumbs. Put in oven 10 minutes and rush to the ultimate
consumer.

To our American ears anything _au gratin_ suggests "with cheese," so
this Rabbit _au gratin_ may sound redundant. To a Frenchman, however,
it means a dish covered with bread crumbs.

Swiss Cheese Rabbit

1/2 cup white wine, preferably Neufchatel
1/2 cup grated Gruyere
1 teaspoon Worcestershire sauce
1/2 saltspoon paprika
2 egg yolks

Stir wine and seasonings together with the cheese until it melts,
then thicken with the egg yolks, stirring at least 3 more minutes
until smooth.

Sherry Rabbit

3 cups grated cheese
1/2 cup cream or evaporated milk
1/2 cup sherry
1/4 teaspoon English mustard
1/2 teaspoon Worcestershire sauce
A dash of paprika

Heat cheese over hot water, with or without a bit of butter, and
when it begins to melt, stir in the cream. Keep stirring until
almost all of the cheese is melted, then add sherry. When smooth
and creamy, stir in the mustard and Worcestershire sauce, and
after pouring over buttered toast dash with paprika for color.

Spanish Sherry Rabbit

3 tablespoons butter
3 tab