Baked Beer Cheesy Fondue (1968)

• 1 cup beer
• 3 cups grated cheddar cheese
• 2 1/2 cups bread cubes
• 1 cup milk
• 4 eggs, separated
• 2 tbspns onions, chopped
• 2 tbspns butter
• 2 tspns caraway seeds
• 1 tspn salt
• 1/2 tspn dry mustard

Scald the combined milk and onion.  Add the beer, salt, mustard, cheddar cheese, and 2 cups of bread cubes.  Stir until the cheese has melted.

Stir in the beaten egg yolks.  Fold in the stiffly beaten egg whites.  Pour into a greased casserole dish.  Dot with butter. Sprinkle with caraway seeds and remaining bread cubes. Bake 1 1/4 hours at 325 degrees.

(Origin - "The Fondue Cookbook" by Ed Callahan. Published by Nitty Gritty Productions of San Francisco, 1968.)