beans and seasonings and stir in the cheese until melted.

Serve this beany Bunny peppery hot on tortillas or crackers,
toasted and buttered.

In the whole hutch of kitchen Rabbitry the most popular modern ones
are made with tomato, a little or lots. They hop in from everywhere,
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.

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