1/2    Garlic Clove

  1 2/3 c  Dry White Wine

      1 lb Gruyere Cheese, Grated

      2 ts Cornstarch

    1/4 c  Kirsch (Or More)

           Nutmeg To Taste, Grated
      2    French Bread, In 1" Cubes

  Rub the inside of a heavy saucepan with the garlic, add the wine and heat
  it over mod-low heat until it is hot.  Add the cheese by handfuls,
  stirring. Cook the mixture, stirring, until smooth, keeping it just below
  simmering point. In a small bowl, stir together the cornstarch and 1/4 cup
  kirsch. Mix well and add to the Gruyere mixture with nutmeg and pepper to
  taste. Heat, stirring constantly, just until it begins to bubble. Do not
  let it boil. Transfer to a heated fondue pot and keep it hot over a low
  flame.  If fondue becomes too thick, add some additional kirsch to thin.
  Spear bread cubes with long fondue forks and dip them into the cheese. a
  1967 Gourmet Mag. hippy-dippy favorite.