1 tb Butter/margerine 1/4 c Finely chopped onion 1/4 c Chopped green pepper 1 cn Condensed tomato soup 3/4 c Milk 3 c (3/4 lb) cheddar -cheese
shredded 1/2 ts Worcestershire sauce 1 Egg:
slightly beaten 1/4 c Dry sherry Toast or crackers Melt butter in a saucepan over moderatelt low heat (about 225 F.); add onion and green pepper and cook till tender; remove from heat. Mix in tomato soup, milk, cheese and Worcestershire sauce. Cook, stirring constantly, till cheese is melted. Remove from heat. Blend 1/2 cup of cheese sauce into beaten egg in a bowl. Pour egg mixture back into the remainder of the cheese sauce in the saucepan and heat over moderately low heat. Stir in sherry and spoon over toast or crackers.
How To make Rum Tum Tiddy's Videos
Ring-Tum Diddie by Fred Heltman (1912)
Original listing and sheet music here:
An excellent Boston Rag from Cleveland composer Fred Heltman, who was also a publisher. He published this rag with his own Popular Music Publishers in Cleveland, Ohio in 1912.
The piano cover gives a free recipe for Ring Tum Diddie: Grate the inside of one onion, fry in butter. Add one cup tomatoes, one teaspoon Worcester sauce and one-half-pound of cheese that has been melted. To this add two beaten eggs and a pinch of salt. Serve on wafers which have been heated.
JohnJ1995 sent over some info regarding this dish. Because of its antiquity, as it spread, the name got written down phonetically often enough to have created a fair number of spellings, including Rum Tum Ditty, Ring Tum Tiddy, Rink Tum Diddy, and a few other options. But Rinktum Ditty is the most common spelling.
Original score source was from ragtimepiano.ca at this link:
Piano cover link:
This is a reproduction of the original score, no changes were made.
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