10 1/2 oz Tomato soup 1/4 ts Dry mustard 1/2 lb Sharp cheese, cut in pieces 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.