CHEESE SPAGHETTI

From 1922:

(Most delicious for this weather.)
Break ½ lb. of spaghetti in a pan of salted boiling water, boil until tender and strain thoroughly. Melt 1oz. of butter in a saucepan; stir into it a teaspoonful of flour and 1 tablespoonful of mustard. Add the spaghetti with tablespoonful of milk. When hot mix in a ¼ lb. cheese to taste, and boil up. Turn into a buttered pie-dish, sprinkle breadcrumbs on top with a few pieces of butter here and there; brown on the surface, and serve with dry toast.