e and rhythm. As a
rule, the heat is reduced when the cheese is almost melted, and speed
of stirring slows when the eggs and last ingredients go in.

Many moderns who have found that monosodium glutamate steps up the
flavor of natural cheese, put it in at the start, using one-half
teaspoon for each cup of grated Cheddar. When it comes to pepper you
are fancy-free. As both black and white pepper are now held in almost
equal esteem, you might equip your hutch with twin hand-mills to do
the grinding fresh, for this is always worth the trouble. Tabasco
sauce is little used and needs a cautious hand, but some addicts can't
leave it out any more than they can swear off the Worcestershire.

The school that plumps for malty Rabbits and the other that goes for
milky ones are equally emphatic in their choice. So let us consider
the compromise of our old friend Frederick Philip Stieff, the
Baltimore _homme de bouche_, as he set it forth for us years ago in
_10,000 Snacks_: "The idea of cooking a Rabbit with beer is an
exploded and dangerous theory. Tap your keg or open your case of ale
or beer and serve _with_, not in your Rabbit."

The Stieff Recipe BASIC MILK RABBIT (_completely
surrounded by a lake of malt beverages_)

2 cups grated sharp cheese
3 heaping tablespoons butter
1-1/2 cups milk
4 eggs
1 heaping tablespoon mustard
2 teaspoons Worcestershire sauce
Pepper, salt and paprika to taste--then add more of each.

Grease well with butter the interior of your double boiler so
that no hard particles of cheese will form in the mixture later
and contribute undesirable lumps.

Put cheese, well-grated, into the double boiler and add butter
and milk. From this point vigorous stirring should be indulged in
until Rabbit is ready for serving.

Prepare a mixture of Worcestershire sauce, mustard, pepper, salt
and paprika. These should be beaten until light and then slowly
poured into the double boiler. Nothing now remains to be done
except to stir and cook down to proper consistency over a fairly
slow flame. The finale has not arrived until you can drip the
rabbit from the spoon and spell the word _finis_ on the surface.
Pour over two pieces of toast per plate and send anyone home who
does not attack it at once.

This is sufficient for six gourmets or four gourmands.

_Nota bene_: A Welsh Rabbit, to be a success, should never be of the
consistency