Pimiento Cream Sandwich Spread - cooking recipe

Ingredients

1/2 lb. cheese
1 c. evaporated milk
1 can pimiento peppers
1 Tbsp. sugar
2 Tbsp. flour
1 tsp. salt
1/4 tsp. dry mustard
3 Tbsp. margarine
1/4 c. vinegar
3 egg yolks

Preparation

Mix the sugar, flour, salt and mustard.
Combine with the evaporated milk and well beaten egg yolks.
Add cheese which has been grated.
Cook mixture in top of double boiler over boiling water until thickened and cheese melts.
Stir constantly while cooking, then removing from stove and add margarine, chopped pimiento and vinegar.
May be kept 2 or 3 weeks in the refrigerator.