Directions:
One pound of cheese, one-eighth pound of butter, one-half glass of ale, one teaspoon of mustard, one egg (well beaten), and salt and paprika.
Put butter in pan, and when melted add cheese cut up or grated; stir, and as cheese melts, add ale. When it begins to bubble, add egg well beaten. Stir continually to keep from getting stringy. In two or three minutes it will be ready to serve. Pour over hot buttered toast. This quantity is sufficient for four persons.