Because you may think I don't know how to make one if I say nothing, I
suppose I shall have to offer a word or so about Welsh rabbits. Melt
an ounce of butter in the chafing-dish and then stir in and let melt
slowly a pound of cheese cut up into very small pieces. Season this as
you go along with paprika, a little salt, and mustard as you think you
like it. When the cheese is quite melted pour in, very slowly, a
little beer or ale, about two gills in all. Then when it is well
blended with the cheese stir in a couple of eggs well beaten and serve
on crackers. Did you ever try making your rabbits with ginger ale?
Really they are good in that way, and it is very palatable to drink
when you are eating them. And cider is delicious served with rabbits,
also--the champagne cider. Try it some time.