Cheese Fondue No. 1
| 1⅓ cupfuls of soft, stale bread crumbs. | 4 eggs. |
| 6 ounces of cheese (1½ cupfuls of grated cheese or 1⅓ cupfuls of cheese grated fine or cut into small pieces). | 1 cupful of hot water. ½ teaspoonful of salt. |
Mix the water, bread crumbs, salt and cheese; add the yolks thoroughly beaten; into this mixture cut and fold the whites of eggs beaten until stiff. Pour into a buttered baking dish and cook 30 minutes in a moderate oven. Serve at once.
The food value of this dish, made with the above quantities, is almost exactly the same as that of a pound of beef of average composition and a pound of potatoes combined. It contains about 80 grams of proteids and has a fuel value of about 1300 calories.
Cheese Fondue No. 2
| 1⅓ cupfuls of hot milk. 1⅓ cupfuls of soft, stale bread crumbs. 1 tablespoonful of butter. | ⅓ of a pound of cheese (1⅓ cupfuls of grated cheese or 1 cupful of cheese cut into small pieces). |
| 4 eggs. | ½ teaspoonful of salt. |
Prepare as in previous recipe.
The protein value of this dish is equal to that of 1⅓ pounds of potato and beef, the fuel value, however, being much in excess of these.
In making either of these fondues, rice or other cereals may be substituted for bread crumbs. One-fourth cupful of rice measured before cooking, or one cupful of cooked rice or other cereals, should be used.