½ pound farmer cheese
2 eggs
1 level tablespoon powdered milk
1 level teaspoon baking powder
1 teaspoon gelatin or agar powder
4 egg tomatoes, quartered, or
2 tomatoes, quartered
1 teaspoon caraway seeds
¼ teaspoon garlic powder
1 teaspoon parsley flakes
½ head lettuce and/or 1 cucumber
¼ cup wine vinegar
Salt and pepper to taste
Fill bottom of double boiler with water to ¾ mark. Sprinkle salt in upper part of double boiler. Boil over medium flame. When upper part is hot, put in cheese, powdered milk, baking powder, gelatin, caraway seeds and pepper and garlic powder to taste. Mix. Break eggs into this mixture, cook over low flame, continually stirring. Add tomatoes when mixture bubbles and continue cooking and stirring until tomatoes have been cooked soft. Remove to lettuce and/or cucumber (sliced thin) which has been slightly marinated in wine vinegar and sprinkle the parsley flakes over the top of the mixture.
[A] (from The Low-Calory Cookbook by Bernard Koten, published by Random House)
Curry Rabbit
1 tablespoon cornstarch
2 cups milk
2½ cups grated cheese
1 tablespoon minced chives
2 green onions, minced
2 shallots, minced
¼ teaspoon imported curry powder
1 tablespoon chutney sauce
Dissolve cornstarch in a little of the milk and scald the rest over hot water. Thicken with cornstarch mixture and stir in the cheese, chives, onions, shallots, curry and chutney while wooden-spooning steadily until smooth and sizzling enough to pour over buttered toast.
People who can't let well enough alone put cornstarch in Rabbits, just as they add soda to spoil the cooking of vegetables.