Cheese Spread

This spread, for toasted sandwiches or biscuits, zoill keep for a week or more stored in a screzo-top jar in the refrigerator.

10 .

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.

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