from Mexico to South Africa, and call for all kinds of quirks, down to
mixing in some dried beef, and there is even a skimpy Tomato Rabbit
for reducers, made with farmer cheese and skimmed milk.

Although the quaintly named Rum Tum Tiddy was doubtless the
great-grandpappy of all Tomato Rabbits, a richer, more buttery and
more eggy one has taken its place as the standard today. The following
is a typical recipe for this, tried and true, since it has had a
successful run through a score of the best modern cookbooks, with only
slight personal changes to keep its juice a-flowing blood-red.


Tomato Rabbit

2 tablespoons butter
2 tablespoons flour
3/4 cup thin cream or evaporated milk
3/4 cup canned tomato pulp, rubbed through a sieve to remove seeds
A pinch of soda
3 cups grated cheese
Pinches of dry mustard, salt and cayenne
2 eggs, lightly beaten

Blend flour in melted butter, add cream slowly, and when this
white sauce is a little thick, stir in tomato sprinkled with
soda. Keep stirring steadily while adding cheese and seasonings,
and when cooked enough, stir in the eggs to make a creamy
texture, smooth as silk. Serve on buttered whole wheat or graham
bread for a change.