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Cheese, Stewed

This is a good way to use cheese which has become too dry to serve in the ordinary manner. Of course, fresh cheese is to be preferred. Put two ounces of good double Glo'ster or Cheshire cheese, chopped small, into a saucepan, with half an ounce of butter, or more if the cheese is very dry. Add sufficient cream or new milk to cover it, and let it simmer gently, stirring it every now and then, until the cheese is dissolved. Take it from the fire for a minute or two, and mix in very gradually a well-beaten egg. Serve it on a hot dish, and stick little three-cornered sippets of toasted bread in it. Serve as hot as possible. Time to stew, ten or fifteen minutes. Probable cost, if made with milk, 6d. Sufficient for four persons.