DADDY BILL'S SWISS FONDUE FROM SCRATCH

Back in 1964 most Americans had never heard of cheese fondue. It was only in that decade that fondue became popular in North America. My father, Bill Pittendreigh, visited Switzerland on business and brought back a fondue dish and this recipe.

1 clove garlic

2 cups dry white table wine

1 pound Swiss or Gruyere cheese, coarsely shredded (4 cups)

3 tablespoons flour

Salt and pepper to taste

Dash of nutmeg

6 tablespoons kirsch (cherry brandy)

1 loaf sour dough French Bread.

1. Peel garlic and rub over the bottom of the pot.
2. Pour in the wine and heat very slowly.
3. Mix cheese with flour.
4. When air bubbles rise to the surface of the wine, add a handful of cheese and flour mixture and stire constantly with a fork until the cheese is melted.
5. Continue to add handfuls of mixture, making sure each is completely melted before you add another.
6. Stir constantly.
7. When cheese mixture is smooth and starts to bubble lightly, add salt and pepper to tast and a dash of nutmeg.
8. Slowly poour in the kirsch, stirring constantly until blended.
9. If fondue becomes too think, pour in a little warm white wine.

Serves 8