Cheese sauce over crackers or toast.

6 Servings

1/4 cup melted butter or other fat
1/4 cup flour
4 cups milk
16 oz cheddar cheese, Grated
2 eggs, well beaten
salt, black pepper and onion juice to taste
crackers or toast


50 Servings

1 1/4 cups melted butter or other fat
1 1/4 cups flour
5 qt milk
5 lbs cheese, cheddar
12 eggs, well beaten
5 tsp salt
black pepper and onion juice to taste
crackers or toast


Make a white sauce of butter, flour and milk. Melt butter over medium
heat in heavy pan. Sprinkle flour over melted butter and stir until smooth.

Simmer for several minutes, stirring constantly, to cook out raw flour
taste, don't brown. Add milk, stir until mixture is smooth and free of
lumps. Simmer several minutes, stirring constantly, until thickened.

Add grated cheese, stir until blended.

Beat eggs in a small bowl and add a small amount of the heated sauce
to eggs. Stir eggs/sauce in bowl until well blended, then mix eggs
into remaining sauce in pan.

Cook mixture about ten minutes stirring occasionally. Add salt, pepper
and onion juice to taste.

Serve on crisp crackers or toast.

Source: Recipe adapted from; The School Lunch by Marion Cronan, 1962.