Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Creamed Cheese and Eggs.

3 hard-boiled eggs.	Speck of cayenne.
1 tablespoonful of flour.	¼ cupful or 1 ounce grated cheese.
1 cupful of milk.	4 slices of toast.
½ teaspoonful of salt.

Make a thin white sauce with the flour and milk and seasonings. Add the cheese and stir until melted. Chop the whites and add them to the sauce. Pour the sauce over the toast, force the yolks through a potato ricer or strainer, sprinkle over the toast.