Cheese Crusts

Cut slices of bread three-eighths of an inch thick, three and a half inches long, and one and three-quarters inch wide; fry them on one side only in butter, drain, and let get cold. Spread them over with fresh butter on the side they were not fried, mixing in with it some pepper and mustard. Cover the butter with slices of Chedder, Swiss, or Chestershire cheese, place on top another piece of buttered bread, and serve on folded napkins.