Danish Cheese Fondue
|Milk||1 1⁄4 Cup (20 tbs)|
|Finely chopped onion||2 Tablespoon|
|Beer/Ale||3⁄4 Cup (12 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Grated cheddar cheese||3 Cup (48 tbs)|
|Bread slice||8 , cut into 1 inch squares|
|Eggs||4 , separated|
|Melted butter||2 Tablespoon|
|Caraway seeds||1 Tablespoon|
Combine milk and onion in saucepan; heat to scalding.
Add beer, salt, dry mustard, Tabasco, grated cheese and 2 cups of the bread squares.
Beat egg yolks until thick and lemon-colored; stir into first mixture.
Beat egg whites until stiff, but not dry; fold in.
Turn into a greased 1 1/2 quart casserole.
Toss remaining 1 cup bread squares with butter and cara-' way seeds and sprinkle over top of casserole.
Set in pan filled with hot water to 1 inch from top of casserole.
Bake, uncovered, at 325° for 1 1/4 hours, or until delicately brown and firm, or when knife inserted in center comes out clean