Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Swiss Eggs.

4 eggs.	Salt and pepper.
½ cupful of cream.	¼ cupful of grated cheese.
1 tablespoonful of butter.

Heat the butter and cream together, break in the eggs whole, sprinkle with salt and pepper. When nearly done, add the cheese. Serve on buttered toast. Strain the cream over the toast.