Cheez−Whiz

Cheez−Whiz

1 lb. cheddar cheese
2 cups evaporated milk1−1/2 Teaspoon salt1−1/2 tsp. dry mustard2 beaten eggs
Cut cheese into small pieces and melt in double boiler. When melted, addevaporated milk, salt and mustard. Remove from heat and stir in eggs. Returnto double boiler and stir and cook until eggs thicken sightly. Remove fromheat. Pour into a dish and cool slowly. Stir as it cools to prevent a crust
from forming. (Might just be able to cover with plastic wrap, too.) Put injars, cover and store in refrigerator. Keeps several weeks.