The instructions here don’t give the precise oven temperature, so you might want to check out this chart of oven temperatures.
It also doesn’t specify what kind of cheese, but I would assume it’s a hard cheese like cheddar that can be grated.
The use of cheese makes this an interesting recipe for the 1950s; even today, many Asians are lactose-intolerant. Even more interesting are the variations: one using cornflakes – a modern, processed, consumer food product, and the other using curry powder. I wonder if the curry style version was a Singapore invention? Then again, curry was already something familiar to the British via the colonial experience [See Collingham, Curry: A Tale of Cooks and Conquerors]. The question is: was the original recipe British or American? In the Singapore YWCA of the 1930s, there were prominent and active members who were American, such as Mrs Armstuz, from whom my grandmother learnt to enjoy dishes such as waffles with sausages :).