according to age and sharpness of cheese; add plenty of freshly ground pepper and the pinch of nutmeg.
When everything is stirred smooth and bubbling, toss in the kirsch without missing a stroke of the fork and get to dunking.
Large, crisp, hot potato chips make a pleasant change for dunking purposes. Or try assorted crackers alternating with the absorbent bread, or hard rolls.
Tomato Fondue
2 tomatoes, skinned, seeded and chopped
½ teaspoon dried sweet basil
1 clove garlic
2 tablespoons butter
½ cup dry white wine
2 cups grated Cheddar cheese
Paprika
Mix basil with chopped tomatoes. Rub chafing dish with garlic, melt butter, add tomatoes and much paprika. Cook 5 to 6 minutes, add wine, stir steadily to boiling point. Then add cheese, half a cup at a time, and keep stirring until everything is smooth.
Serve on hot toast, like Welsh Rabbit.
Here the two most popular melted-cheese dishes tangle, but they're held together with the common ingredient, tomato.
Fondue also appears as a sauce to pour over baked tomatoes. Stale bread crumbs are soaked in tomato juice to make: