Title: Rinktum Ditty
Categories: Cheese Penn
Yield: 1 Servings
| 1 | tb | Butter |
| 1 | lb | Cheese |
| 1 | tb | Flour |
| 1 | ts | Mustard, dry |
| 1/2 | ts | Salt |
| 1 | | Egg, well beaten |
| 1 | | Sm Onion, minced |
| 1 | c | Milk |
| 1 | c | Catsup |
| 1 | tb | Worcestershire sauce |
| 1/4 | ts | Paprika |
Cut cheese in small pieces. Melt the butter in top of a double boiler, add
the onion and cook until onion is soft. Stir in the flour and blend; then
gradually add the milk and mix well. Add the cheese and cook until the
cheese has melted. Mix together the catsup, mustard, Worcestershire sauce,
salt and paprika; add to cheese sauce and cook for 5 minutes. Stir in the
egg and cook one minute longer. Serve at once on toast or crackers. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.