The Boston cooking-school cook book

by Fannie Merritt Farmer

Cheese Fondue

1 cup scalded milk

1 cup soft stale bread crumbs

¼ lb. mild cheese, cut in small pieces

1 tablespoon butter

½ teaspoon salt

Yolks 3 eggs

Whites 3 eggs

Mix first five ingredients, add yolks of eggs beaten until lemon-colored. Cut and fold in whites of eggs beaten until stiff. Pour in a buttered baking-dish, and bake twenty minutes in a moderate oven.