The school that plumps for malty Rabbits and the other that goes for
milky ones are equally emphatic in their choice. So let us consider
the compromise of our old friend Frederick Philip Stieff, the
Baltimore _homme de bouche_, as he set it forth for us years ago in
_10,000 Snacks_: "The idea of cooking a Rabbit with beer is an
exploded and dangerous theory. Tap your keg or open your case of ale
or beer and serve _with_, not in your Rabbit."


The Stieff Recipe BASIC MILK RABBIT (_completely
surrounded by a lake of malt beverages_)

2 cups grated sharp cheese
3 heaping tablespoons butter
1-1/2 cups milk
4 eggs
1 heaping tablespoon mustard
2 teaspoons Worcestershire sauce
Pepper, salt and paprika to taste--then add more of each.

Grease well with butter the interior of your double boiler so
that no hard particles of cheese will form in the mixture later
and contribute undesirable lumps.

Put cheese, well-grated, into the double boiler and add butter
and milk. From this point vigorous stirring should be indulged in
until Rabbit is ready for serving.

Prepare a mixture of Worcestershire sauce, mustard, pepper, salt
and paprika. These should be beaten until light and then slowly