Recipe: Cheese Rabbit and Tomato Rabbit (Rarebit) (1955)

CHEESE RABBIT

3 tablespoons butler or margarine
3 tablespoons flour
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon powdered dry mustard
Paprika, if desired
1 1/2 cups milk
1/3 pound cheese, ground or grated (1 1/2 cups)
1 egg, beaten

Melt butter or margarine and blend in flour, onion, and seasonings. Add milk slowly. Cook over low heat until thickened, stirring constantly. Remove from heat and add cheese.

Pour a little of the sauce into the beaten egg, then pour all back into the sauce. Stir and cook 2 or 3 minutes longer, until cheese is melted.

Serve on toast or crackers.

VARIATIONS:

TOMATO RABBIT
Use tomato juice or thin tomato soup instead of milk in the recipe for Cheese Rabbit.

- To make plain or tomato rabbit a heartier dish, serve over quartered hard cooked eggs on toast.

Makes about 4 servings
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1955