Recipe by Ripley~Rules
From the Mary Margaret McBride Encyclopedia of Cooking. Edited by the Homemakers Research Institute, 1958 I am totally guessing at the number of servings.
Directions See How It's Made
- Cut cheese into small pieces. Place in top of double boiler or in a chafing dish over hot water.
- Add wine; heat and stir until cheese melts and mixture is smooth.
- Serve with hot toast, breadsticks, etc.
- Variation: Omit wine. Use 1/4 c butter, and season with w 1/2 tsp salt and 1/8 tsp white pepper.