d cheese with
seasonings and stir steadily, slowly adding the corn, and when
thoroughly blended and creamy, moisten the egg with a little of
the liquid, stir in until thickened and then pour over hot toast
or crackers.

Mushroom-Tomato Rabbit

In one pan commence frying in butter 1 cup of sliced fresh
mushrooms, and in another make a Rabbit by melting over boiling
water 2 cups of grated cheese with 1/2 teaspoon salt and 1/2
teaspoon paprika. Stir steadily and, when partially melted, stir
in a can of condensed tomato soup, previously heated. Then add
the fried mushrooms slowly, stir until creamy and pour over hot
toast or crackers.

Celery and Onion Rabbit

1/2 cup chopped hearts of celery
1 small onion, chopped
1 tablespoon butter
1-1/2 cups grated sharp cheese
Salt and pepper

In a separate pan boil celery and onion until tender. Meanwhile,
melt cheese with butter and seasonings and stir steadily. When
nearly done stir the celery and onion in gradually, until smooth
and creamy.

Pour over buttered toast and brown with a salamander or under the
grill.

Asparagus Rabbit

Make as above, substituting a cupful of tender sliced asparagus
tops for the celery and onion.

Oyster Rabbit

2 dozen oysters and their liquor
1 teaspoon butter
2 eggs, lightly beaten
1 large pinch of salt
1 small pinch of cayenne
3 cups grated cheese

Heat oysters until edges curl and put aside to keep warm while
you proceed to stir up a Rabbit. When cheese is melted add the
eggs with some of the oyster liquor and keep stirring. When the
Rabbit has thickened to a smooth cream, drop in the warm oysters
to heat a little more, and serve on hot buttered toast.

Sea-food Rabbits

_(crab, lobster, shrimp, scallops, clams, mussels, abalone,
squid, octopi; anything that swims in the sea or crawls on the
bottom of the ocean)_

Shred, flake or mince a cupful of any freshly cooked or canned
sea food and save some of the liquor, if any. Make according to
Oyster Rabbit recipe above.

Instead of using only one kind of sea food, try several, mixed
according to taste. Spike this succulent Sea Rabbit with
horseradish or a dollop of sherry, for a change.

"Bouquet of the Sea" Rabbit

The seafaring Portuguese set the style for this lush bouquet of
as