Soak crumbs in milk, season and stir in the cheese until melted.  Add the beaten egg yolks and stir until you have a smooth mixture.  Let this cool while beating the whites stiff, leaving them slightly moist.  Fold the whites into the cool, custardy mix and bake in a buttered dish until firm. (About 50 minutes in a moderate 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, one at a time.  Please note that Fondue protocol calls for each egg to be beaten separately in cases like this.

     Serve over hot toast or crackers.

 Cheddar Dunk Bowl

3/4 pound sharp Cheddar cheese 3 tablespoons cream 2/3 teaspoon dry mustard 1-1/2 teaspoons Worcestershire