The Complete Book of Cheese, page 68 by Robert Carlton Brown
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te 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 hot on toast.
Corn and Cheese Fondue
1 cup bread crumbs 1 large can creamed corn 1 small onion, chopped 1/2 green pepper, chopped 2 cups cottage cheese 1/2 teaspoon salt 1/2 cup milk 2 eggs, well beaten
Mix all ingredients together and bake in buttered casserole set in pan of hot water. Bake about 1 hour in moderate oven, or until set.
Cheese Fondue
1 cup grated Cheddar 1/2 cup crumbled Roquefort 1 cup pimento cheese 3 tablespoons cream 3 tablespoons butter 1 teaspoon Worcestershire
Stir everything together over hot water until smooth and creamy. Then whisk until fluffy, moistening with more cream or mayonnaise if too stiff.
Serve on Melba toast, or assorted thin toasted crackers.
Brick Fondue
1/2 cup butter 2 cups grated Brick cheese 1/2 cup warm milk 1/2 teaspoon salt 2 eggs
Melt butter and cheese together, use wire whisk to whip in the warm milk. Season. Take from fire and beat in the eggs