BOB MAKES PEANUT FUDGE
"I USUALLY complain when it rains--I have that habit--but I must confess
that I like a rainy evening at home once in a while," said Bob, as he
and Bettina sat down at the dinner table. "Dinner on a rainy night
always seems so cozy."
"Liver and bacon don't constitute a very elaborate dinner," said
Bettina. "But they taste good for a change. And oh, Bob, tonight I want
you to try a new recipe I heard of--peanut fudge. It sounds delicious."
"I'm there," said Bob. "I was just thinking it would be a good candy
evening. Then, when the candy is done, we'll assemble under the new
reading lamp and eat it."
"Yes, it'll be a good way to initiate the reading lamp! Wasn't it dear
of Uncle Eric to give it to us? I kept wondering why he was so anxious
to know just what I planned to do with the money I won for my nut bread
at the fair. I even took him around and pointed out this particular lamp
as the thing I had been saving for. And here it arrived the day after he
left, as a gift to me! It was dear of Uncle Eric! But now what on earth
shall I do with my fair money?"
"Don't worry about that, Bettina. Put it in the bank."
"But I'd like to get something as sort of a monument to my luck. Have
you any particular needs, Bob?"
"Not a need in the world! Except for one more of those fine fruit gems
over there."
That night they had for dinner:
Liver and Bacon Creamed Turnips
Fruit Gems Apple Sauce
Tea
BETTINA'S RECIPES
(All measurements are level)
=Creamed Turnips= (Two portions)
1 C-turnip cubes
1/3 t-salt
1 T-butter
1 T-flour
1/4 t-salt
1/2 C-milk
Peel the turnips. Cut into one-half inch cubes. Soak in cold water ten
minutes. Cook in boiling water in an uncovered utensil until transparent
no longer. Drain and sprinkle with salt. Melt the butter, add the flour
and the one-fourth teaspoon salt, blend well, add the milk gradually and
cook until creamy. Add the turnips and serve.
=Liver and Bacon= (Two portions)
4 slices bacon
2/3 lb. liver
1 t-salt
1/4 t-paprika
3 T-flour
Cover slices of calves' liver cut one-half inch thick with boiling
water. Allow to stand five minutes. Drain and cut into pieces for
serving. Sprinkle with salt and pepper and roll in flour. Have a frying
pan very hot. Add sliced bacon. When the bacon has cooked on each side,
pile up on one side of the pan and add the liver, placing a piece of
bacon on top of each portion of liver, thus preventing the bacon from
getting too well done, and also seasoning the liver. Brown the liver
thoroughly on both sides. (It should be cooked about ten minutes.) Serve
hot.
=Fruit Gems= (Nine Gems)
2 C-flour
3 t-baking powder
3 T-sugar
1/4 t-salt
3/4 C-milk
1 egg
1 T-melted butter
1/3 C-seeded, chopped raisins or currants
Mix the flour, baking powder, sugar and salt. Break the egg into the
milk, stir well, pour into the dry ingredients. Beat vigorously one
minute. Add the melted butter and raisins or currants. Bake in nine well
buttered gem pans for twenty minutes in a moderate oven.
=Peanut Fudge= (Six portions)
1 C-"C" sugar
1 C-granulated sugar
1/4 t-cream of tartar
2 squares of chocolate
2/3 C-milk
1 T-butter
1 t-vanilla
1/2 C-broken peanuts
Mix the sugar, cream of tartar, chocolate, milk and butter. Cook over a
moderate fire until the fudge forms a soft ball when a little is dropped
into cold water. Remove from the fire, allow to stand without stirring
for twenty minutes. Beat vigorously until creamy. Add the vanilla and
peanuts. When very thick remove to a buttered plate. Allow to harden and
cut in squares.