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.)

Fondue Pomodoro with Gruyere (1968)

• 8 medium tomatoes
• 1/2 lb natural Gruyere cheese, shredded
• 4 tbspns butter
• 1 egg, beaten
• 1 tspn sugar
• 1/2 tspn salt
• 1/2 tspn nutmeg
• Pinch basil

1. Scald tomatoes and slip skins off.

2. When tomatoes are cool, cut in halves and gently squeeze out seeds and excess juice.

3. Chop tomatoes finely, and saute gently in butter.

4. When soft, add salt, sugar, basil and nutmeg.

5. Add cheese a handful at a time, stirring until smooth.

6. Just before serving, quickly stir in beaten egg, beating hard and fast to prevent egg whites from coagulating.

7. Serve on toast, or as dip for bread cubes.  Serves 3 to 4.

(Origin - "It's Fun to Fondue" by M.N. Thaler, published by Centaur House of New York, 1968.)

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.)