Cheese Fondu.
1 pint of boiling milk.
1 cup very dry bread-crumbs. (Crush the crusts baked in yesterday’s oyster pie.)
½ lb. dry cheese, grated.
3 eggs.
Pepper and salt.
Soak the crumbs in the hot milk; beat in the cheese; then the yolks of the eggs, pepper and salt. Have a buttered pudding-dish ready, and just before the fondu goes into the oven whip in the whites of the eggs, already frothed. Pour into the dish, bake in a brisk oven, and send at once to table, as it soon falls. This is a delightful accompaniment to ham.