1/4 teaspoon garlic powder
1 teaspoon parsley flakes
1/2 head lettuce and/or 1 cucumber
1/4 cup wine vinegar
Salt and pepper to taste

[Footnote A: (from _The Low-Calory Cookbook_ by Bernard Koten,
published by Random House)]

Fill bottom of double boiler with water to 3/4 mark. Sprinkle
salt in upper part of double boiler. Boil over medium flame. When
upper part is hot, put in cheese, powdered milk, baking powder,
gelatin, caraway seeds and pepper and garlic powder to taste.
Mix. Break eggs into this mixture, cook over low flame,
continually stirring. Add tomatoes when mixture bubbles and
continue cooking and stirring until tomatoes have been cooked
soft. Remove to lettuce and/or cucumber (sliced thin) which has
been slightly marinated in wine vinegar and sprinkle the parsley
flakes over the top of the mixture.

Curry Rabbit

1 tablespoon cornstarch
2 cups milk
2-1/2 cups grated cheese
1 tablespoon minced chives
2 green onions, minced
2 shallots, minced
1/4 teaspoon imported curry powder
1 tablespoon chutney sauce

Dissolve cornstarch in a little of the milk and scald the rest
over hot water. Thicken with cornstarch mixture and stir in the
cheese, chives, onions, shallots, curry and chutney while
wooden-spooning steadily until smooth and sizzling enough to pour
over buttered toast.

People who can't let well enough alone put cornstarch in Rabbits, just
as they add soda to spoil the cooking of vegetables.

Ginger Ale Rabbit

Simply substitute ginger ale for the real thing in the No. 1
Rabbit of all time.

Buttermilk Rabbit

Substitute buttermilk for plain milk in the No. 2 Rabbit. To be
consistent, use fresh-cured Buttermilk Cheese, instead of the
usual Cheddar of fresh cow's milk. This is milder.

Eggnog Rabbit

2 tablespoons sweet butter
2 cups grated mellow Cheddar
1-1/3 cups eggnog
Dashes of spice to taste.

After melting the cheese in butter, stir in the eggnog and keep
stirring until smooth and thickened. Season or not, depending on
taste and the quality of eggnog employed.

Ever since the innovation of bottled eggnogs fresh from the milkman in
holiday season, such supremely creamy and flavorful Rabbits have been
multiplying as fast as guinea pigs.

All-American Succotash Rabbit

1 cup milk
3 tablespoons butter
3 tablespoons flour
3 cups grated cheese