Rum-Tum-Tiddy

Ingredients

• one and one-half pounds of American cheese
• one can of Campbell's Tomato Soup
• two fresh eggs
• a lump of butter
• about one-third of a bottle of beer
• finely chopped green pepper

Method

1. 1

   Melt cheese in a saucepan with butter, stirring to prevent burning.

2. 2

   Add tomato soup, beaten eggs, and beer.

3. 3

   Stir in green pepper until smooth.

4. 4

   Serve over hot, unbuttered toast.

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 23. The excerpt below is the record exactly as published.

RUM-TUM-TIDDY * ' ' h as the best Welsh rabbit backed off the stove/' Take one country home in New Jersey. One dependa- ble apple-jack bootlegger. One cook who threatens to leave unless she can begin her nightly visits to her daugh- ter in the village as early as seven-thirty o'clock. Take three or four acquaintances who drop in for apple- jack cocktails just as your cook is about to put the steak on to broil. Then have your guests linger near the cock- tail shaker until you, your wife and especially your de- layed cook are approaching hysteria. "Why not stay," you now announce to your guests in desperation, "and we'll all make a rum-tum-tiddy ?" You now tell your grateful cook not to bother preparing a meal. You next take one flivver and hurriedly drive her to her daughter's in the village. Then you buy in the village one and one-half pounds of American cheese, one can of Campbell's Tomato Soup and a dozen bottles of beer — real beer, if you can get it, Volstead beer if you can't. NOfF:— Pry your guests away from the cocktail shaker and shoo [io6] WRITTEN FOR MEN BY MEN them into the kitchen. Everybody from this on who is not occupied in mincing the green pepper in a chopping bowl is busy cutting the American cheese into cubes about an inch square. Everybody else beats two fresh eggs — whites and yolks together. Drop a lump of butter into a saucepan to prevent "sticking." Begin to melt the pound and one half of diced cheese in the saucepan, stirring the lumps to prevent burning. When the cheese is fairly well melted, pour into it the can of tomato soup and the two beaten eggs. "Stir into the mixture about one-third of a bottle of beer. Four in also the finely chopped green pepper

Cook this with the app: pantry check, scaling, and the assistant.