THE AMERICAN REGIONAL COOKBOOK: Recipes from Yesterday and Today for the Modern Cook by Nancy and Author Hawkins. I live in a very small town of not quite 1,000 people. Today the Food Pantry connected to the local Methodist Church arranged a “Food Lecture” and we were all given free used cookbooks. I was pleased with the one I chose. Imagine my surprise when I showed my mother who was sitting beside me a recipe for Rinktum Ditty. Turns out it’s a recipe my grandma- her mother used to make when mom was a child! It’s an Americanized version of Welsh Rabbit (Rarebit)
1 TB Butter
1 medium Onion chopped
2 Cups cooked tomatoes (Grandma used canned)
1 tsp Salt
1/4 tsp Pepper
2 tsp Sugar
1/2 LB American Cheese Grated (I’d use cheddar)
1 egg beaten
12 half slices buttered toast.
Cook onion in butter until soft but not browned. Add the tomatoes, seasonings and sugar.
Cook 2 minutes, then add the cheese and cook, stirring constantly, until thoroughly melted and blended.
Stir in the egg gradually, cook 1 minute longer and serve over buttered toast.
The recipe calls it an American version of Welsh Rabbit (Rarebit)