The bachelor and the chafing dish

readiness, well cut up or grated. First put into the dish, immediately over the fire, a lump of butter about the size of an egg. Rub this around in the pan until it begins to simmer. Now add to this a smooth teaspoon of paprika, a couple of tablespoons of beer or ale, and mix well with a spoon. Empty the cheese into this and manipulate it well until it becomes the consistency of batter, meanwhile adding more ale by degrees. Put in a modicum of salt, and either a tablespoonful of prepared English mustard or two of the French, and stir well until the cheese begins to bubble. There are some people who like the added flavor of Worcestershire sauce. I never had a rabbit become stringy if, at this stage, I took care of it and let it thoroughly cook while stirring. Have your bread or toast ready, and with a fork plunge each piece into the rabbit, thoroughly covering it, and then quickly serve on a heated plate. I do not think it makes much difference whether ale or beer is used — in fact, milk is an excellent substitute. Paprika is preferable to red pepper. It actually helps to digest the cheese. Ale or beer is the only thing that should be drunk in accompaniment. Many a Welsh rabbit is ruined by not being well stirred. It should even be beaten. On this hang the law and the prophets. Chasing the Rabbit. “ A golden buck ” is simply a Welsh rabbit with a poached egg dropped upon it. The late William J. Florence, the actor, once asked me for a good recipe for a Welsh rabbit. I was prompted to send him the following : Should you ask me, friend and actor, “ Whence the flavor of the rabbit, Whence its odor and its smoothness, Whence its subtle fascination ? ” I should answer, I should tell you : “ From the method of its mixture, From the choice of its ingredients, And the time of introduction, This the way to make a rabbit : * Give me of your cheese, O grocer! Good fresh dairy cheese domestic — Cheese quite fresh, not old and mouldy.’ Cut it then in dainty fragments — Fragments cut in sizes equal ; Light the spirit-lamp and place it 'Neath the blazer brightly gleaming ; Then a lump of butter placing In the blazer, watch it creaming, Creaming in the heated blazer ; Then with deftness add the substance— Creamy substance, cut in fragments. The Bachelor and the Chafing-dish. Then when it doth melt and thicken, Pour on ale — the ale called Bass’s ; Gently add in scanty spoonfuls, Lest you chill the substance melting — Always stirring, stirring always. When the cheese to heat surrenders, Drop into this dish so tempting Two teaspoonfuls, measured finely, Only two of Coleman’s mustard. This you add to keep dyspepsia, Grim dyspepsia, from partakers — All this while keep up the stirring, Always stirring, stirring always. Add a touch of red paprika, Made from pepper-tips Hungarian ; This the foe of indigestion, Deadly foe of indigestion. Now you stir with vim and ardor. For the rabbit nears completion, And the appetites are whetted By the subtle, faint aroma. Plates, hot plates, must be beside you, Crowned with buttered toast and waiting For the baptism of the rabbit Hot and smooth, and O ! so fragrant ! Quickly bid the guests assail it Ere a breath of air can chill it ; Ale or beer attend the feasting. And delay is most disastrous ; Chasing the Rabbit.