The Complete Book of Cheese, page 48 by Robert Carlton Brown
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e 2 cups grated cheese 1 egg, lightly beaten Cayenne 1 tablespoon brown sugar Salt and pepper
Heat the tomato and stir in the cheese. When partly melted stir in the egg and, when almost cooked, add seasonings without ever interrupting the stirring. Pour over hot toasted crackers or bread.
No doubt this all-American Tomato Rabbit with brown sugar was named after the native woodchuck, in playful imitation of the Scotch Woodcock above. It's the only Rabbit we know that's sweetened with brown sugar.
Running Rabbit (as served at the Waldorf-Astoria, First Annual Cheeselers Field Day, November 12,1937)
Cut finest old American cheese in very small pieces and melt in saucepan with a little good beer. Season and add Worcestershire sauce. Serve instantly with freshly made toast.
This running cony can be poured over toast like any other Rabbit, or over crushed crackers in a hot tureen, as in Sherry Rum Tum Tiddy, or served like Fondue, in the original cooking bowl or pan, with the spoon kept moving in it in one direction only and the Rabbit following the spoon, like a greyhound following the stuffed rabbit at the dog races.
Mexican Chilaly
1 tablespoon butter 3 tablespoons chopped green pepper 1-1/2 tablespoons chopped onion 1 cup chopped and drained canned tomatoes, without seeds 2-1/2 cups grated cheese 3/4 teaspoon salt Dash of cayenne 1 egg, lightly beaten 2 tablespoons canned tomato juice Water cress
Cook pepper and onion lightly in butter, add tomato pulp and cook 5 minutes before putting over boiling water and stirring steadily as you add cheese and seasonings. Moisten the egg with the tomato juice and stir in until the Rabbit is thick and velvety.
Serve on toast and dress with water cress.
This popular modern Rabbit seems to be a twin to Rum Tum Tiddy in spite of the centuries' difference in age.
Fluffy, Eggy Rabbit
Stir up a Chilaly as above, but use 2 well-beaten eggs to make it more fluffy, and leave out the watercress. S