So the very tattered Cookbook, from whence the above photo was taken, was an heirloom handed down from our host's mother to him. The book is full of seriously dated recipes that slant heavily toward jello salads and casseroles. You'll find a couple more excellent photos from the cookbook at the bottom of this post.
Ours is a metal, non-stick, electric fondue pot, which provides for very nice control, but ... non-stick interior, sharp metal fondue forks? How is that a good idea? In any event, the cheese fondue was good. Our host's fondue set was made of cast iron, and instead of electricity is heated by the flame from an alcohol burner.
The heat control seemed a bit trickier than on the electric set, but I like the cast-ironness of it. We used his set for the chocolate, coating both strawberries as well as mint-flavored marshmallows that the missus made from scratch (perhaps we can get her to post the recipe in the comments? Hint hint!) (Also, for this blog, we're still waiting on a better name than "the missus.").
This is a recipe for a pineapple cake which our host actually made. And it was good! I'm not so sure I would say the same if he had made the casserole with enormous chunks of (pork?) loin resting in the midst of what seemed to be macaroni mixed with cream of mushroom soup.