Cheese rabbit (rarebit)

3 tablespoons butter or margarine

3 tablespoons flour

1 tablespoon finely chopped onion

¼ teaspoon salt

¼ teaspoon powdered dry mustard

Paprika, if desired

1½ cups milk

⅓ pound cheese, ground or grated (1½ cups)

1 egg, beaten

Melt butter or margarine and blend in flour, onion, and seasonings. Add milk slowly. Cook over low heat until thickened, stirring constantly.

Remove from heat and add cheese.

Pour a little of the sauce into the beaten egg, then pour all back into the sauce. Stir and cook 2 or 3 minutes longer, until cheese is melted.

Serve on toast or crackers.

Serve with lima beans or peas and combination vegetable salad. Have melon or other fresh fruit for dessert.

Tomato rabbit.—Use tomato juice or thin tomato soup instead of milk in the recipe for Cheese Rabbit.

To make plain or tomato rabbit a heartier dish, serve over quartered hard-cooked eggs on toast.