This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
On Toast -
Mix the grated cheese with the fat and add salt and paprika. Beat the eggs until light, add to the cheese mixture, pour into a saucepan, set the pan in another pan of boiling water and cook, stirring constantly, until the cheese is smooth and creamy. Lay the toast on a hot plate, pour the fondue over it and serve at once.
1 cup grated cheese
2 teaspoons fat 1 cup milk
1/3 teaspoon salt 3 eggs Cayenne
Scald the milk and pour it over the crumbs or cereal, then add the fat, the cheese and seasonings. Beat the egg-yolks slightly and add to the mixture, then fold in the stiffly beaten whites and turn the mixture into a greased baking-dish. Set in a pan of water and bake in a moderate oven (375° F.) until firm on top.