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.
Pages:
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103