lespoons flour
1 bouillon cube, mashed
1/2 teaspoon salt
1/2 teaspoon dry mustard
1-1/2 cups milk
1-1/2 cups grated cheese
1 jigger sherry

Make a smooth paste of butter, flour, bouillon cube and
seasonings, and add milk slowly. When well-heated stir in the
cheese gradually. Continue stirring at least 10 minutes, and when
well-blended stir in the sherry and serve on hot, buttered toast.

Pink Poodle

2 tablespoons butter
1 tablespoon chopped onion
1 tablespoon flour
1 jigger California claret
1 cup cream of tomato soup
A pinch of soda
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon paprika
A dash of powdered cloves
3 cups grated cheese
1 egg, lightly beaten

Cook onion in butter until light golden, then blend in flour,
wine and soup with the soda and all seasonings. Stir in cheese
slowly until melted and finish off by thickening with the egg and
stirring until smooth and velvety. Serve on crisp, buttered toast
with a dry red wine.

Although wine Rabbits, red or white, are as unusual as Swiss ones with
Gruyere in place of Cheddar, wine is commonly drunk with anything from
a Golden Buck to a Blushing Bunny. But for most of us, a deep draught
of beer or ale goes best with an even deeper draught of the mellow
scent of a Cheddar golden-yellow.

Savory Eggy Dry Rabbit

1/8 pound butter
2 cups grated Gruyere
4 eggs, well-beaten
Salt
Pepper
Mustard

Melt butter and cheese together with the beaten eggs, stirring
steadily with wooden spoon until soft and smooth. Season and pour
over dry toast.

This "dry" Rabbit, in which the volume of the eggs makes up for any
lacking liquid, is still served as a savory after the sweets to finish
a fine meal in some old-fashioned English homes and hostelries.

Cream Cheese Rabbit

This Rabbit, made with a package of cream cheese, is more
scrambled hen fruit than Rabbit food, for you simply scramble a
half-dozen eggs with butter, milk, salt, pepper and cayenne, and
just before the finish work in the cheese until smooth and serve
on crackers--water crackers for a change.

Reducing Rarebit (Tomato Rarebit)[A]

YIELD: 2 servings. 235 calories per serving.

1/2 pound farmer cheese
2 eggs
1 level tablespoon powdered milk
1 level teaspoon baking powder
1 teaspoon gelatin or agar powder
4 egg tomatoes, quartered, or
2 tomatoes, quartered
1 teaspoon caraway seeds