Categories: Cheese/eggs, Toppings 
      Yield: 4 servings 
  
 10 1/2 oz Tomato soup                       1/2 lb Sharp cheese, cut in pieces 
    1/4 ts Dry mustard                         1    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.