1/2 cup white wine, preferably Neufchatel 1/2 cup grated Gruyere 1 teaspoon Worcestershire sauce 1/2 saltspoon paprika 2 egg yolks

     Stir wine and seasonings together with the cheese until it melts,
     then thicken with the egg yolks, stirring at least 3 more minutes
     until smooth.

 Sherry Rabbit

3 cups grated cheese 1/2 cup cream or evaporated milk 1/2 cup sherry 1/4 teaspoon English mustard 1/2 teaspoon Worcestershire sauce A dash of paprika

Heat cheese over hot water, with or without a bit of butter, and when it begins to melt, stir in the cream.  Keep stirring until almost all of the cheese is melted, then add sherry.  When smooth and creamy, stir in the mustard and Worcestershire sauce, and after pouring over buttered toast dash with paprika for color.

 Spanish Sherry Rabbit

3 tablespoons butter 3 tablespoons 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]