1/4 cup butter or margarine
1/4 cup Gold Medal flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. Worcestershire sauce
1 1/2 cups milk
2 cups shredded Cheddar cheese (about 8 oz)
Dippers (below)

In saucepan, melt butter over low heat. Blend in flour, salt, pepper, dry mustard and Worcestershire sauce. Cook over low heat, stirring until mixture is smooth and bubbly.

Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese; heat over low heat, stirring constantly, until cheese melts.

Pour into earthenware fondue pot; transfer pot to source of heat at table. Adjust heat when necessary to keep fondue warm. Spear Dippers and swirl in fondue with figure-eight motion.

4 servings

Dippers:
Hot brown and serve sausages, cut into thirds, hot canned tiny whole potatoes, cherry tomatoes, toasted English muffins, cut into pieces.