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Spaghetti with Cheese

Put one-fourth of a pound of spaghetti, broken into small pieces, in a saucepan of boiling water, with a lump of salt, and boil for twenty minutes. Drain the spaghetti, and place it in a buttered baking-dish. Put one breakfast cupful of grated cheese into a saucepan with one teacupful of milk, and a lump of butter the size of an egg, and stir them over the fire until the cheese is nearly melted. Beat the yolks of two eggs together with one teacupful of milk, then stir them in with the cheese, and pour the whole over the spaghetti, and bake in a quick oven till of a rich yellow color. The cheese will be rendered tough if cooked too long. The spaghetti should be served while very hot.