4 c. light cream
4 tsp. dry mustard
2 tbsp. Worcestershire sauce
2 cloves garlic, cut into halves
12 c. (3 lb.) Cheddar cheese, med. sharp
6 tbsp. flour
Salt to taste

In an earthenware, glass or enamel saucepan heat cream, mustard, Worcestershire sauce and garlic until hot, but not boiling. Mix cheese with flour.

Drop cheese by handfuls into the hot cream. Stir over low heat with a wooden spoon until cheese is melted and mixture is smooth. If a mild garlic flavor is desired, remove pieces of garlic at this time. For a stronger garlic flavor, leave garlic in cheese dip while it is being served. Season to taste with salt. Serve with shrimp, meat balls, French bread chunks.