Cheese Fondue
Description
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.
Cheese Fondue
On Toast -
1 cup grated cheese 3 tablespoons melted fat 1/2 teaspoon salt
6 eggs
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.
Baked -
1 cup grated cheese
2 teaspoons fat 1 cup milk
1 cup soft bread-crumbs or 1 cup cooked rice or other cereal
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.
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