1 tsp butter
1/2 tin tomato soup
1/2 tsp mixed herbs
2-3 oz grated cheese
Method: Place in frypan, onion chopped small, butter and a little water. Boil till tender. Add tomato soup, mixed herbs, salt and pepper. Add the slightly beaten eggs and grated cheese. Do not boil after the last two ingredients are added - just thicken. Add extra cheese for a thicker spread.
Source: contributed by L. Christophersen in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (revised edition 1985 of 1970 edition), p.16.
2008: celebrating a blogging anniversary by revisiting some classics.