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 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 1 cup creamed succotash, strained Salt and pepper

     Make a white sauce of milk, butter and flour and stir in the
     cheese steadily and gradually until melted.  Add the creamed
     succotash and season to taste.