; . I HOW TO BAG A TASTY RABBIT WITH CHAFING DISH WEAPON I PInee the butter and ale in chafing dish or double boiler. When hot. put In the grated cheese and melt slowly, stirring steadily, When smooth, add egg yolks mixed with seasonings and milk and stir (or a few moments until thickened. Serve on the soft side of halt-toast with the crust removed. Garnish with a dash of paprika. Accompaniments olives, celery and salted nuts. Serves 6. A Golden Buck is a Welsh Rabbit served with a poached egg on top. . THIS 13 OPEN SEASON on rah bits (WelBh), Woodcocks (Scotch) and Bucks (Golden). If you have any qualms about hunting furry or feathered creatures, crea-tures, be assured that the only weapons needed are the necessary culinary utensils and a skill In using them. For all three are merely mere-ly -variations ot what is colloquially known as the rarebit or, more properly, Welsh rabbit When weather tends to dull the appetite and challenges the home maker to tempt the male's palate that cries for a change from meats and fish, an occasional rabbit helps. Welsh Rabbit i tablespoon 2 egg yolks butter 2 teaspoons cup ale or Worcestershire beer 1 teaspoon 1 lb. grated mixed mustard Cheddar or Salt aged Ameri- cup milk can cheese Paprika A Scotch Woodcock is also a 1 Welsh Rabbit, but the toast is spread with anchovy paste or cov-ered cov-ered with anchovy fillets. The hoi rabbit is then poured over the anchovy toast and served with two anchovy fillets placed erosswlse on top. It Is Important to serve these dishes piping hot on hot plates. An ideal beverage accompaniment Is beer or ale. .