Rub chafing dish with garlic,
melt butter, add tomatoes and much paprika. Cook 5 to 6 minutes,
add wine, stir steadily to boiling point. Then add cheese, half a
cup at a time, and keep stirring until everything is smooth.
Serve on hot toast, like Welsh Rabbit.
Here the two most popular melted-cheese dishes tangle, but they're
held together with the common ingredient, tomato.
Fondue also appears as a sauce to pour over baked tomatoes. Stale
bread crumbs are soaked in tomato juice to make:
Tomato Baked Fondue
1 cup tomato juice
1 cup stale bread crumbs
1 cup grated sharp American cheese
1 tablespoon melted butter
Salt
4 eggs, separated and well beaten
Soak crumbs in tomato juice, stir cheese in butter until melted,
season with a little or no salt, depending on saltiness of the
cheese. Mix in the beaten yolks, fold in the white and bake
about 50 minutes in moderate oven.
BAKED FONDUES
Although Savarin's dunking Fondue was first to make a sensation on
these shores and is still in highest esteem among epicures, the Fondue
America took to its bosom was baked.
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