We adapted this to our national taste which had already based the whole business of melted cheese on the Welsh Rabbit with stale ale or milk instead of white wine and Worcestershire, mustard and hot peppers. Today we have come up with this:
100% American Fondue
2 cups scalded milk
2 cups stale bread crumbs
½ teaspoon dry English mustard
Salt
Dash of nutmeg
Dash of pepper
2 cups American cheese (Cheddar)
2 egg yolks, well beaten
2 egg whites, beaten stiff
Soak crumbs in milk, season and stir in the cheese until melted. Add the beaten egg yolks and stir until you have a smooth mixture. Let this cool while beating the whites stiff, leaving them
slightly moist. Fold the whites into the cool, custardy mix and bake in a buttered dish until firm. (About 50 minutes in a moderate oven.)
This is more of a baked cheese job than a true Fondue, to our way of thinking, and the scalded milk doesn't exactly take the place of the wine or kirsch. It is characteristic of our bland cookery.
OTHER FONDUES
PLAIN AND FANCY,
BAKED AND NOT
Quickie Catsup Tummy Fondiddy