A delicate fondue au fromage may be quickly made - of the sort that one serves with ginger ale or Apollinaris lemonade. Melt with a piece of butter the size of two chestnuts (I'm tired of saying " a walnut ") in the blazer, a half-pound of broken or grated cheese, and stir until melted. Add a cupful of thin cream, a bit of salt, and a sprinkling of pepper. Serve on any biscuit or toast you fancy - but try toast made from Boston brown bread if you want a distinct novelty to connect two continents.