Ingredients
- 1 egg
- 10 1/2 oz tomato soup
- 1/2 lb sharp cheese
- 1/4 ts dry mustard
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.
