  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: 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 ¼ t-salt ½ 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 ¼ 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 ¼ t-salt ¾ 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 ¼ t-cream of tartar 2 squares of chocolate 2/3 C-milk 1 T-butter 1 t-vanilla ½ 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. |
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