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Cheese Fondue No. 1. – 365 Luncheon Dishes

Beat 5 eggs without separating. When light, add 1 cupful of grated
Swiss or mild American cheese, 1/2 a teaspoonful of salt, 1/4 of a
teaspoonful of white pepper, and three tablespoonfuls of butter cut into
bits. Cook in a double boiler until the cheese has melted and the
mixture is smooth and as thick as custard. Pour over hot buttered toast
and send at once to the table.–”Table Talk,” Phila.

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