From 1912:
Nine or 10 butter crackers or soda crackers
2 cupfuls of hot milk, whole or skimmed
1 cupful of grated cheese
¼ teaspoonful of salt
Soak the crackers in the milk; place them in a buttered baking dish in alternate layers with the cheese; pour the remaining milk over them and bake.
This dish may be covered with buttered crumbs.
Variety may be secured by putting a very small amount of mixed mustard on each cracker.