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
¾ cup thin cream or evaporated milk
¾ 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.
Instead of soda, some antiquated recipes call for "a tablespoon of bicarbonate of potash."
South African Tomato Rabbit
This is the same as above, except that ½ teaspoon of sugar is used in place of the soda and the Rabbit is poured over baked pastry cut into squares and sprinkled with parsley, chopped fine, put in the oven and served immediately.