d beer. Season and add Worcestershire
sauce. Serve instantly with freshly made toast.

This running cony can be poured over toast like any other Rabbit, or
over crushed crackers in a hot tureen, as in Sherry Rum Tum Tiddy, or
served like Fondue, in the original cooking bowl or pan, with the
spoon kept moving in it in one direction only and the Rabbit following
the spoon, like a greyhound following the stuffed rabbit at the dog
races.

Mexican Chilaly

1 tablespoon butter
3 tablespoons chopped green pepper 1-1/2 tablespoons chopped onion
1 cup chopped and drained canned tomatoes, without seeds
2-1/2 cups grated cheese
3/4 teaspoon salt
Dash of cayenne
1 egg, lightly beaten
2 tablespoons canned tomato juice
Water cress

Cook pepper and onion lightly in butter, add tomato pulp and cook
5 minutes before putting over boiling water and stirring steadily
as you add cheese and seasonings. Moisten the egg with the tomato
juice and stir in until the Rabbit is thick and velvety.

Serve on toast and dress with water cress.

This popular modern Rabbit seems to be a twin to Rum Tum Tiddy in
spite of the centuries' difference in age.

Fluffy, Eggy Rabbit

Stir up a Chilaly as above, but use 2 well-beaten eggs to make it
more fluffy, and leave out the watercress. Serve it hot over cold
slices of hard-cooked eggs crowded flat on hot buttered toast, to
make it extra eggy.

Grilled Tomato Rabbit

Slice big, red, juicy tomatoes 1/2-inch thick, season with salt,
pepper and plenty of brown sugar. Dot both sides with all the
butter that won't slip off.

Heat in moderate oven, and when almost cooked, remove and broil
on both sides. Put on hot plates in place of the usual toast and
pour the Rabbit over them. (The Rabbit is made according to
either Basic Recipe No. 1 or No. 2.)

Slices of crisp bacon on top of the tomato slices and a touch of
horseradish help.

Grilled Tomato and Onion Rabbit

Slice 1/4-inch thick an equal number of tomato and onion rings.
Season with salt, pepper, brown sugar and dots of butter. Heat in
moderate oven, and when almost cooked remove and broil lightly.

On hot plates lay first the onion rings, top with the tomato ones
and pour the Rabbit over, as in the plain Grilled Tomato recipe
above.

For another onion-flavored Rabbit see Celery and Onion Rabbit.