¾ pound sharp cheese, diced
1 can condensed tomato soup
½ cup catsup
½ teaspoon mustard
1 egg, lightly beaten
In double boiler melt cheese in soup. Blend thoroughly by constant stirring. Remove from heat, lightly whip or fold in the catsup and mustard mixed with egg. Serve on Melba toast or rusks.
This might be suggested as a novel midnight snack, with a cup of cocoa, for a change.
Cheese and Rice Fondue
1 cup cooked rice
2 cups milk
4 eggs, separated and well beaten
½ cup grated cheese
½ teaspoon salt
Cayenne, Worcestershire sauce or tabasco sauce, or all three
Heat rice (instead of bread crumbs) in milk, stir in cheese until melted, add egg yolks beaten lemon-yellow, season, fold in stiff egg whites. Serve hot on toast.
Corn and Cheese Fondue