Fondue Americaine (1978)

• 2 1/3 cups milk
• 4 eggs
• 2/3 cup dry white wine
• 2 cups grated sharp cheddar cheese
• 1/4 cup softened butter
• 2 tbspns grated onion
• 1 garlic clove, crushed
• 1 tspn salt
• 1/2 tspn Worcestershire sauce
• 1/2 tspn dry mustard
• 1/4 tspn black pepper
• Dash of cayenne
• 12 bread slices, crusts removed

1. In small bowl, combine butter, garlic, and mustard. Beat with wooden spoon to mix well.

2. Spread bread slices with butter mixtures. Cut into thirds.

3. Line bottom and sides of an 8-inch baking dish with some of the bread slices, buttered side down. Reserve rest of bread.

4. In large bowl, combine cheese with onion, salt, Worcestershire, pepper, and cayenne.

5. Sprinkle cheese mixture evenly over bread slices in dish. Cover with rest of bread, buttered side up.

6. In medium bowl, beat eggs with rotary beater. Add 1 1/3 cups milk and the wine. Beat until well combined.  Pour slowly over bread in baking dish.

7. Let stand 30 minutes. Gradually pour rest of milk over bread. Refrigerate, covered, overnight.

8. Next day, about 1 1/2 hours before serving, preheat oven to 350 degrees. Bake fondue 1 1/4 hours or until puffy and golden-brown on top.   

9. Let stand several minutes. Serve cut into small squares. Makes 24 small servings. 

(Origin - "McCall's Cocktail-Time Cookbook" by the Food Editors of McCall's magazine, 1978.)