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 many different kinds of cooked fish (tuna, cod, salmon, etc.) as can be sardined together in the whirlpool of melted cheese in the chafing dish.  They also accent it with tidbits of sea food as above.

 Other Fish Rabbit, Fresh or Dried

Any cooked fresh fish, flaked or shredded, from the alewife to the whale, or cooked dried herring, finnan haddie, mackerel, cod, and so on, can be stirred in to make a basic Rabbit more tasty.  Happy combinations are hit upon in mixing leftovers of several kinds by the cupful.  So the odd old cookbook direction, “Add a cup of fish,” takes on new meaning.

 Grilled Sardine Rabbit