utes.

In 2 more minutes it should be done. (10 minutes altogether is
the minimum.) Pour it over slices of hot toast, place a piece of
broiled bacon on the top of each and serve as hot as possible.

Golden Buck

A Golden Buck is simply the Basic Welsh Rabbit with beer (No. 1)
plus a poached egg on top. The egg, sunny side up, gave it its
shining name a couple of centuries ago. Nowadays some chafing
dish show-offs try to gild the Golden Buck with dashes of ginger
and spice.

Golden Buck II

This is only a Golden Buck with the addition of bacon strips.

The Venerable Yorkshire Buck

Spread 1/2-inch slices of bread with mustard and brown in hot
oven. Then moisten each slice with 1/2 glass of ale, lay on top a
slice of cheese 1/4-inch thick, and 2 slices of bacon on top of
that. Put back in oven, cook till cheese is melted and the bacon
crisp, and serve piping hot, with tankards of cold ale.

Bacon is the thing that identifies any Yorkshire Rabbit.

Yale College Welsh Rabbit (MORIARTY'S)

1 jigger of beer
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon mustard
1-1/2 cups grated or shaved cheese
More beer

Pour the jigger of beer into "a low saucepan," dash on the
seasonings, add the cheese and stir unremittingly, moistening
from time to time with more beer, a pony or two at a time.

When creamy, pour over buttered toast (2 slices for this amount)
and serve with still more beer.

There are two schools of postgraduate Rabbit-hunters: Yale, as above,
with beer both in the Rabbit and with it; and the other featured in
the Stieff Recipe, which prefers leaving it out of the Rabbit, but
taps a keg to drink with it.

The ancient age of Moriarty's campus classic is registered by the use
of pioneer black pepper in place of white, which is often used today
and is thought more sophisticated by some than the red cayenne of
Rector's Naughty Nineties Chafing Dish Rabbit, which is precisely the
same as our Basic Recipe No. 1.

Border-hopping Bunny, or Frijole Rabbit

1-1/2 tablespoons butter
1-1/2 tablespoons chopped onion
2 tablespoons chopped pepper, green or red, or both
1-1/2 teaspoon chili powder
1 small can kidney beans, drained
1-1/2 tablespoons catsup
1/2 teaspoon Worcestershire
Salt
2 cups grated cheese

Cook onion and pepper lightly in butter with chili powder; add
kidney