irst to make a sensation on
these shores and is still in highest esteem among epicures, the Fondue
America took to its bosom was baked. The original recipe came from the
super-caseous province of Savoy under the explicit title, _La Fondue
au Fromage_.

La Fondue au Fromage

Make the usual creamy mixture of butter, flour, milk, yolks of
eggs and Gruyere, in thin slices for a change. Use red pepper
instead of black, splash in a jigger of kirsch but no white wine.
Finally fold in the egg whites and bake in a mold for 45 minutes.

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
1/2 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

3/4 pound sharp cheese, diced
1 can condensed tomato soup
1/2 cup catsup
1/2 teaspoon mustard
1 egg, lightly beaten

In double boiler melt cheese in soup. Blend thoroughly by
constant stirring. Remove from heat, lightly whip or fold in the
catsup and mustard mixed with egg. Serve on Melba toast or rusks.

This might be suggested as a novel midnight snack, with a cup of
cocoa, for a change.

Cheese and Rice Fondue

1 cup cooked rice
2 cups milk
4 eggs, separated and well beaten
1/2 cup grated cheese
1/2 teaspoon salt
Cayenne, Worcestershire sauce or tabasco sauce, or all three

Heat rice (instead of bread crumbs) in milk, stir in cheese until
melted, add egg yolks beaten lemon-yellow, season, fold in stiff
egg whites. Serve h