Show CULINARY NOVELTIES WELSH RABBITS THAT SEEM TO SAVOR OF indigestion inventors of choice tit bits however assert the contrary fish served with toasted cheese poured over it is no 1 ani special nov pity in serving a welsh rabbit on a pin hot mince pit is a substitute foi boist foi years tho cooks at the old 1 oi ho isea in new york had I 1 eel si s i v ng a dish that they called a bill on and this was nothing less thin melted cheece poured over hot mime lie and experts who had ten tally tested the effects of this comb nation di I 1 not hesitate to affirm that the of the cheese aided cathu than deterred the processes 0 digestion to beason this cheese therefore ft as but a short step in the direction of eccentricity noel as it seemed A writer in the bohemian describe ing acome of th welsh rabbits per petua ted by well known people says that walter mcdougall the cartoonist Is for one which Is seem angly irrational mr mcdougall takes either a haddock a small cod or a bluefish and stuffs it with a dell clous dressing composed of bread crumbs minced onions and finely chop ped friend bacon moistened with melt ed butter and seasoned with salt pepper and summer savory carefully stuffed and properly sewed the fish is baked in a pan with a little water several bits of butter being scattered over it during the process of cooking it is basted frequently and when it Is done and the thread removed it is served with a welsh rab bit poured over it the late john chamberlin once con aided to miss may irwin that his cess as a rabbit maker was due to the tact that after he had grated his cheese into a bowl he added all the other ingredients the butter mus taid pepper paprika and two table spoonfuls of cheam to each person to be served rubbing them all smooth or to a uniform paste before trans ferring the mixture to the saucepan in which it was to be melted morgan robertson the novelist is the am enter of two methods of mak ing a rabbit but when he makes a welch rabbit to please his own pal ate he takes the proper quantity of rich new york state cream cheese and breaks it directly into stale ale let ting them heat up together over the fire the cioper proportions pio are half a cupful of ale to each halt pound of cheese and to each half cupful of the ale a tui of soda is added before the process of heating Is begun while the cheese is dissolving it Is stirred constantly and when the proper consistency Is reached it Is over the toast |