Fondue parties were chic in the late 1960s.
Fondue was all the rage at parties in the late 1960s and early 1970s. The fondue pot was suspended above a flame and used to melt a sauce, usually chocolate or some sort of cheese. Guests would dip fruit, cookies, crackers or bread into the warm sauce and eat it as an hors d'oeuvre. Fondue pots are harder to come by now, having largely vanished even from the rummage sale scene. It does not take much work to make a simple fondue kit, though.
Instructions
1. Remove the handle from the sauce pan. This will prevent it from being accidentally being knocked over while you are dipping into the fondue.
2. Empty and clean the beef stew can. Use the tin snips to cut a large hole in the bottom of the can. Leave at least a half-inch rim of metal around the bottom of the can.
3. Use the ice pick to poke holes around the side of the can. Make a multitude of small holes. You can do it in a pattern if you wish, but the holes are there to allow plenty of oxygen through to keep the tea candle lit.
4. Set the candle it its holder and put it on a large circular plate. Set the beef stew can upside down and centered over the candle. If the candle is too low to heat the pot, use stone drink coasters to elevate it.
5. Light the candle, center the sauce pot on top of the coffee can, and put the ingrediants for your sauce into the pot. When it melts, your fondue is ready for dipping.
Tags: beef stew, candle candle, late 1960s
