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Fondue, Suisse

Heat in a saucepan one gill white wine. Cut into small, thin slices eight ounces very rich Swiss cheese and add it to the pan; season with a saltspoon cayenne pepper and a light saltspoon salt, adding a teaspoon Worcestershire sauce, then briskly stir with a wooden spoon until thoroughly melted. Break in a whole fresh egg, briskly and rapidly stirring for half minute. Have six freshly prepared and lightly buttered toasts ready. Place the toasts on six hot plates, then carefully divide the cheese evenly over the six toasts and serve.

N. B.--Always have the toast prepared before beginning to prepare the cheese and keep hot.