This spread, for toasted sandwiches or biscuits, zoill keep for a week or more stored in a screzo-top jar in the refrigerator.
4 fl. oz. milk
1 egg, lightly beaten
½ teaspoon dry mustard
2 teaspoon salt
12 oz. Cheddar cheese, diced or grated
In a double saucepan or in a bowl placed over a pan of simmering water, scald the milk (bring it to just below boiling
point). Add the egg, mustard, salt and cheese and cook over hot water for 15 minutes, stirring constantly. Remove the pan
or bowl from the heat and allow the cheese mixture to cool. Use as required.