3 quarts strained tomato 1 quart hot milk 1 1/2 cups fat

1 1/2 cups barley flour or bread flour

2 teaspoons soda 12 to 16 eggs 2 pounds cheese or less 1 1/2 tablespoons salt 2 teaspoons paprika

Melt fat, add flour; remove from fire. Add milk, stirring constantly until smooth; cook twenty minutes in double boiler. Add grated or chopped cheese and seasonings, and stir into beaten eggs; return to double boiler and cook ten or fifteen minutes longer, stirring occasionally. Add soda to tomato, strain; bring to boil, and stir gradually into milk mixture. Beat with Dover egg beater, and serve at once on crackers, moistened toast, or on bed of cooked hominy.