2 cups light cream

1 tbsp. Worcestershire sauce

2 tsp. dry mustard

1 clove garlic, cut in half

1-1/2 lbs. medium sharp Cheddar cheese (about 6 cups)

3 tbsp. flour

In fondue pot over low heat, stirring constantly, heat light cream, Worcestershire, dry mustard and garlic, until hot, but not boiling. Discard garlic. Shred cheese and sprinkle with flour. Stirring mixture, drop in cheese by handfuls until mixture is smooth. Season with salt; keep hot over low heat on fondue stand. Makes 4 cups. Have chunks of crusty French bread for dipping.

Also nice: dip cooked shrimp or cooked ham cubes. May be refrigerated or frozen ahead; reheat slowly.