Recipe: School Cafeteria Cheese Bunny on Toast (6 and 50 servings, 1960's)

SCHOOL CAFETERIA CHEESE BUNNY ON TOAST

Cheese sauce over crackers or toast.

FOR 6 SERVINGS:
1/4 cup melted butter or other fat
1/4 cup flour
4 cups milk
16 oz cheddar cheese, grated
2 eggs, well beaten
salt, black pepper and onion juice to taste
crackers or toast (for serving)

FOR 50 SERVINGS:
1 1/4 cups melted butter or other fat
1 1/4 cups flour
5 quarts milk
5 lbs cheddar cheese, grated
12 eggs, well beaten
5 tsp salt
black pepper and onion juice to taste
crackers or toast (for serving)

Make a white sauce of butter, flour and milk. Melt butter over medium heat in heavy pan. Sprinkle flour over melted butter and stir until smooth.

Simmer for several minutes, stirring constantly, to cook out raw flour taste, don't brown. Add milk, stir until mixture is smooth and free of lumps. Simmer several minutes, stirring constantly, until thickened.

Add grated cheese, stir until blended.

Beat eggs in a small bowl and add a small amount of the heated sauce to eggs. Stir eggs/sauce in bowl until well blended, then mix eggs into remaining sauce in pan.

Cook mixture about ten minutes stirring occasionally. Add salt, pepper and onion juice to taste.

Serve on crisp crackers or toast.

Adapted from source: The School Lunch by Marion Louise Cronan, 1962.