Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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.