FLAWLESS FONDUE

1/2 loaf French or Italian bread                    
1 clove garlic, split       
3/4 pound Swiss cheese, grated                   
Dash salt and pepper
Dry white wine
3 tablespoons cornstarch
1 tablespoon kirsch
Water

Cut loaf of bread into cubes (having a little crust on each
cube) early in the day. Set out on cookie sheet so that it will
get slightly hard. Use deep baking dish or crockery utensil
(not metal). Rub sides with garlic. Put cheese, salt, and pep-
per into dish and add enough wine to barely cover. Cook over
medium heat and stir constantly, heating just until cheese
melts -- no longer. Cheese and wine will not be blended yet.

Make a smooth paste of cornstarch, kirsch, and 1 table-
spoon water. Stir cornstarch mixture into cheese and wine.
Cook over medium heat and stir until mixture is about as
thick as a medium cream sauce. Serves 2. Serve bubbling hot
in a pre-warmed chafing dish or crockery dish. Fondue forks
are ideal and not very expensive, but you can use those long
Japanese hors d'oeuvres sticks.

There's a delightful tradition that goes with fondue, and if
you're brazen enough you really ought to introduce it. If a
lady drops her bread, she must kiss the gentleman on her
right and if a man drops his bread, he must drain his glass.
Since there are only two of you, you'd better spear that bread
with a steady hand.