ittle water takes
the place of a lot of wine.)

La Fondue Comtois

This regional specialty of Franche-Comte is made with white wine.
Sauterne, Chablis, Riesling or any Rhenish type will serve
splendidly. Also use butter, grated Gruyere, beaten eggs and that
touch of garlic.

Chives Fondue

3 cups grated Swiss cheese
3 tablespoons flour
2 tablespoons butter
1 garlic clove, crushed
3 tablespoons finely chopped chives
1 cup dry white wine
Salt
Freshly ground pepper
A pinch of nutmeg
1/4 cup kirsch

Mix cheese and flour. Melt butter in chafing-dish blazer rubbed
with garlic. Cook chives in butter 1 minute. Add wine and heat
just under boiling. Keep simmering as you add cheese-and-flour
mix gradually, stirring always in one direction. Salt 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
1/2 teaspoon dried sweet basil
1 clove garlic
2 tablespoons butter
1/2 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:

Tomato Baked Fondue

1 cup tomato juice
1 cup stale bread crumbs
1 cup grated sharp American cheese
1 tablespoon melted butter
Salt
4 eggs, separated and well beaten

Soak crumbs in tomato juice, stir cheese in butter until melted,
season with a little or no salt, depending on saltiness of the
cheese. Mix in the beaten yolks, fold in the white and bake
about 50 minutes in moderate oven.

BAKED FONDUES

Although Savarin's dunking Fondue was f