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Golden Buck

Melt a tablespoonful of butter in a frying pan and stir into it three cupfuls of grated or shaved cheese. As soon as it begins to become thoroughly melted, put over hot water. Stir until the mixture is thick and smooth, add a saltspoonful each of salt and dry mustard and serve on rounds of hot buttered toast. At the moment the cheese is done, there should be ready a poached egg for each person and every round or toast with its proportion of the cheese should have one of the eggs served upon it. This dish will be injured by standing for even a few moments. It is therefore a good plan to make the cheese part of it in a chafing dish, and have the eggs prepared in the kitchen and brought in just at the instant when they are required.