Cheese Fondue...an old recipe

Hi Everyone,

I am still on the New Year's Quest of Comfort Foods from Days of Old!

Yesterday I made my mother's old Cheese Fondue recipe.  It came from

an old Better Homes and Gardens New Cook Book....mine having been published in the early 60's and mother probably got hers out of one published many years before that.  We now think of "fondue" as more a hot liquid cheese using for dipping veggies in or a chocolate fondue to dip berries, etc. into. THIS cheese fondue is a baked main dish. It is delicious and once you have it, unforgettable. It is close to a souffle, but with a bit more "body".  You might want to try this if you are looking for a nice main dish without meat.

                 
                                                                         Cheese Fondue
                              from Better Homes and Gardens New Cook Book revised edition third printing

1 cup milk, scalded
1 and 1/2 cup soft bread crumbs
1/2 pound sharp process American cheese, shredded (2 cups)  Note: I used sharp cheddar
1/2 tsp. dry mustard
1/4 tsp. salt
Dash pepper
3 egg yolks, slightly beaten
   . . . . . . . . .
3 stiff-beaten egg whites

Preheat oven to 325.  Combine milk, crumbs, cheese, seasonings, and egg yolks.  Fold in egg whites. Pour into ungreased 10x6x

1and1/2 inch baking dish.  Bake in slow oven about 35-40 minutes until firm.  Makes 6 servings (more like 4, if you are hungry).