Boiled Fondue

1 1/2 cups bread crumbs 1 1/2 cups milk

2 tablespoons butter 6 ounces crackers

1 1/2 cups cheese cut into small pieces

Soak the bread in the milk. Melt the butter, and add the cheese. When the cheese has melted, add the soaked crumbs and the seasoning. Cook a short time, and serve on toasted crackers.

Cheese Fondue

1 1/3 cups hot milk

1 1/3 cups of soft, stale bread crumbs 1 tablespoon butter

1/3 pound of cheese 1 1/3 cups grated cheese or 1 cup cheese cut in small pieces

1/2 teaspoon salt

In making these fondues, rice or other cereals may be substituted for bread crumbs. One-fourth cup of rice measured before cooking, or one cup of cooked rice or other cereals, should be used.

An advantage of omitting butter from cheese dishes and of substituting water or skimmed milk for whole milk is that it makes it possible to increase the amount of cheese without making the dish too rich. This is of advantage to those who like the flavor of cheese, and, also, because it tends to increase the tissue-forming value of the dish, particularly if skimmed milk is used rather than water.