1 carrot
1 sm. onion
2-3 stalks celery
Sm. jar pimento, optional
1/2 tsp. Worcestershire
Salt and pepper to taste
1/4 lb. butter
1/4 c. flour
1 qt. milk
1 lb. Velveeta cheese, cut in slices
4 oz. Swiss cheese, grated

Coarsely chop vegetables. Melt 4 tablespoons butter in small fry pan and slowly cook vegetables 10-15 minutes, covered. In another pan heat 1 quart of milk until it almost boils, but not quite. Watch not to burn.

Melt 4 tablespoons butter in another pan; add flour and stir well. Cook over low heat 3-4 minutes until light golden brown, stirring constantly. Add scalding milk all at once and whisk thoroughly.