Cheese Sauce No. 1.

1 cupful of milk.	1 ounce of cheese (¼ cupful of grated cheese).
2 tablespoonfuls of flour.	Salt and pepper.

Thicken the milk with the flour and just before serving add the cheese, stirring until it is melted.

This sauce is suitable to use in preparing creamed eggs, or to pour over toast, making a dish corresponding to ordinary milk toast, except for the presence of cheese. It may be seasoned with a little curry powder and poured over hard-boiled eggs.