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 1/2 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.

Rum Tum Tiddy, Rink Tum Ditty, etc. (OLD BOSTON
STYLE)

1 tablespoon butter 1 onion, minced 1 teaspoon salt 1 big pinch of pepper 2 cups cooked tomatoes 1 tablespoon sugar 3 cups grated store cheese 1 egg, lightly beaten

Slowly fry onion bright golden in butter, season and add tomatoes with sugar.  Heat just under the bubbling point.  Don’t let it boil, but keep adding cheese and shaking the pan until it melts.  Then stir in egg gently and serve very hot

 Tomato Soup Rabbit

1 can condensed tomato soup 2 cups grated cheese 1/4 teaspoon English mustard 1 egg, lightly beaten Salt and pepper

     Heat soup, stir in cheese until melted, add mustard and egg
     slowly, season and serve hot.

This is a quickie Rum Tum Tiddy, without any onion, a poor, housebroken version of the original.  It can be called a Celery Rabbit if you use a can of celery soup in place of the tomato.

 Onion Rum Tum Tiddy

     Prepare as in Rum Tum Tiddy, but use only 1-1/2 cups cooked
     tomatoes and add 1/2 cup of mashed boiled onions.

 Sherry Rum Tum Tiddy

1 tablespoon butter 1 small onion, minced 1 small green pepper, minced 1 can tomato soup 3/4 cup milk 3 cups grated cheese 1/2 teaspoon Worcestershire sauce Salt and pepper 1 egg, lightly beaten 1 jigger sherry Crackers

     Prepare as in Rum Tum Tiddy.  Stir in sherry last to retain its
     flavor.  Crumble crackers into a hot tureen until it’s about 1/3
     full and pour the hot Rum Tum Tiddy over them.

 Blushing Bunny

This is a sister-under-the-skin to the old-fashioned Rum Tum Tiddy, except that her complexion is made a little rosier with a lot of paprika in place of plain pepper, and the paprika cooked in from the start, of course.

Blushing Bunny is one of those playful English names for dishes, like Pink Poodle, Scotch Woodcock (given below), Bubble and Squeak (Bubblum Squeakum), and Toad in the Hole.

 Scotch Woodcock

Another variant of Rum Tum Tiddy.  Make your Rum Tum Tiddy, but before finishing up with the beaten egg, stir in 2 heaping tablespoons of anchovy paste and prepare the buttered toast by laying on slices of hard-cooked eggs.

 American Woodchuck