RABBITS make an acceptable change in the luncheon bill of fare, especially if cooked in the style of the gibelotte, as explained in another place. Ample time is required for these stews; operations should be commenced at half-past ten for a one o'clock meal. That excellent dish, boiled rabbit smothered in onions, is generally spoilt by over-quick cooking. As a matter of fact it ought scarcely to boil at all, for after reaching that temperature once, the process should be changed to gentle simmering without acceleration till the cooking is completed. I cannot too often emphasise the fact that the toughness and indigestibility of English domestic cookery are wholly caused by hurrying the work. Few cooks will boldly tell their mistresses that they cannot do such and such a dish in the time; they try their best, and the result is of course a fiasco.