1 split clove of garlic
1 c. dry white wine
1 lb. Swiss cheese, grated
French bread, cubed
2 tsp. cornstarch
1 tsp. Worcestershire
Dash nutmeg
1 tsp. dry mustard
Salt

Rub pot with garlic, add wine and heat on stove until bubbles begin to rise. Do not boil. Toss cheese with cornstarch and add to hot wine, a handful at a time, cooking over low heat until cheese is melted and smooth, stirring constantly with wooden spoon. Add other seasonings and salt to taste. Light burner, set pot on unit, spear bread with fondue fork and dip away.