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Cut cheese into small
pieces and melt in double boiler. When melted,
add evaporated milk,
salt and mustard. Remove from heat and stir in
eggs. Return to double
boiler and stir and cook until eggs thicken
sightly. Remove from
heat. 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 in jars, cover and store in
refrigerator. Keeps
several weeks.
