Yield: 4 servings
|10½ ounce||Tomato soup|
|¼ teaspoon||Dry mustard|
|½ pounds||Sharp cheese, cut in pieces|
|1 \N||Egg, slightly beaten|
Melt butter in skillet, stir in cheese and melt. Add seasonings. Add cream slowly. Remove skillet from fire and beat in egg. Serve hot on thin toast. Makes 4 servings.
From the cookbook that came with my mom's Maytag Stove - 1949.