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Cheese Fondue

Beat five eggs without separating. When light, add one cupful of grated Swiss or mild American cheese, onehalf of a teaspoonful of salt, one-quarter of a teaspoonful of white pepper and three tablespoonfuls of butter; cut into bits. Cook in a double boiler or oven hot, until the cheese has melted and the mixture is smooth and as thick as custard. Pour over hot buttered toast and send at once to the table.