1/4 cup butter or margarine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
1 1/2 cups milk
2 cups shredded cheddar cheese (about 8 ounces)
Dippers

Preparation Instructions:

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 a 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.