1/2 garlic clove
1 2/3 c. dry white wine
1 lb. Gruyere cheese, grated coarse
2 tsp. cornstarch
1/4 c. Kirsch or more to thin fondue if necessary
Nutmeg to taste
2 loaves crusty French bread, cut in cubes

Rub inside of double boiler with the garlic clove, add the wine. Heat until hot and add the cheese by the handful, stirring all the while. When all the cheese is melted, add, while stirring the Kirsch which has been blended with the cornstarch. Add nutmeg and shake of pepper to taste. Keep over hot water or in fondue pot over a low flame. Add Kirsch if fondue gets too thick. Serves 4 to 6. You rub the inside of the top of the double boiler and of course you set this over the bottom which contains simmering water.