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

1-1/2 cups tomato puree
2 cups grated cheese
1 egg, lightly beaten
Cayenne
1 tablespoon brown sugar
Salt and pepper

Heat the tomato and stir in the cheese. When partly melted stir
in the egg and, when almost cooked, add seasonings without ever
interrupting the stirring. Pour over hot toasted crackers or
bread.

No doubt this all-American Tomato Rabbit with brown sugar was named
after the native woodchuck, in playful imitation of the Scotch
Woodcock above. It's the only Rabbit we know that's sweetened with
brown sugar.

Running Rabbit (_as served at the Waldorf-Astoria,
First Annual Cheeselers Field Day, November 12,1937_)

Cut finest old American cheese in very small pieces and melt in
saucepan with a little goo