This section is from the book "A Third Pot-Pourri", by C. W. Earle. Also available from Amazon: A Third Pot-Pourri.
Take a piece of the best English ]cheddar, not Canadian, and melt it. Add a tablespoonful of white sauce made with 1 oz. butter, 1 oz. flour and 1/2 gill milk, all well cooked. Serve in dish with lamp under it. Eat with dry toast.
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