C5 - Wednesday, October 24, 1984 - North Shore News

Watch for the
classified Fashion and
Beauty Feature Oct. 28

When in doubt...

Make fudge

EARS AGO (and when | look at today’s

sexual hothouse | can scarcely credit it),

two very funny Americans collaborated on
a book they called ‘‘ls Sex Necessary?’’

You have to understand
that the middle word in the ti-
tle was never uttered except
in a medical context. But one
of the authors was £E.B
White, who had considerable
stature in that contemporary
literary scene, and that’s pro-
bably the reason he was able
to get away with such an in-
flammatory ttle

The entire book was a
serio-comic spoot of the
engaging activity known then
as **wooing’’, sull heavily tn-
fluenced by remnants of Vic-
toriamism. And to tell the
truth, | have forgotten st all,
apart from the title and,one
chapter, called ‘‘When in
Doubt, Make Fudge.’’

That was very pertinent to
my life and times, as simple
pleasures were the essence of
entertainment in the small
town society in which | grew
up. Things like a waik in the
snow, or a sortie to the
huckleberry patch, the even-
Ings spent listening to the
crank-up gramophone while
we pulled taffy or — vep —
made fudge.

The authors made a lot out
of the tudge-maker’s oppor-
tumitres for cooking off rag-
ing passion by her having to
tush out to the kitchen to see
ing over, or whether it had
reached the soft-ball stage

All of thts) extraneous
material ts offered to vou,
partly to enrich vour
background, but matinty
because | fell upon Diane
Clement's recipe for home

made candy which she calls,

inexplicably, “‘Mau Mau
Fudge’’

Diane is the clever Chef on
the Run. who pase us that
delictous recrpe tas
“Chnostmas Rum Balls’) Sol
had yreat hopes for the
furdpe aml at push coh ae

countaot what ee might de ter

my sex life. Chocolate fudge
was one of my favorites,
once, but I have to tell you
this making didn’t come up
to my expectations. For one
thing, it’s very sweet. Was
fudge always like that? And
it’ didn't

seem at all
chocolately enough. It was
very smooth, though,

perhaps thanks to the syrup
and the sour cream.

the kitchen
ranger

*

, by Eleanor |
Godley

Maybe FB White was
right) How age turns all those
colortul memories to septa
tones! Here's the recipe,
which makes a cake pan full

2 cups sugar (500m1 >
}cup seurcream = (250m1L)
1 Fospn. rum extract

(rum?) (iSmlL)
2 Thspnas. maple syrup
(30mi)
‘stspn salt (3 745ml)
2 squares chocolate,
melted (lor)
2 Thspas butter (30m)

> cup chopped walnuts
(125m15

OPEN SUNDAYS
10-4

Crossle
Kae

AS

fine
carpets

OFTEN IMITATED
NEVER DUPLICATED
— These fine carpets of Dupont
Antron + Nylon on sale at:

Edgemont
Carpet & Lino.

4083 Roosevelt Cres, N. Van

(2 streets behind the Avalon Hotel)

985-0011

985-0114

Combine the sugar, sour
cream, rum, syrup, salt and
melted chocolate in a

saucepan and stir Over low
heat unul the sugar is dissols-
ed. (You can no longer see
the grains.) Increase the heat,
and let the mixture bol unl
a few drops tn cold water
form a soft ball which can be
picked up (and eaten). Don't
stuir much during this cook-

ing, as that encourages
“sugaring off. It will take
20-30 minutes, but test fre-

quently, and when you eget a
sott ball, remove the pan
from the heat and let Ww stand
about 10 minutes, to cool

Add the butter, and beat
the mixture ‘‘heartily’’,
Diane says. When all
glossiness has djsappeared,
add the nuts, pour the mix-
ture mnto the buttered pan,
and, says Diane, ‘‘calm
down’’. Perhaps she's read
Mr. White’s book, too? Cut
mto squares when firm, and
chalk up another triumph for
virginity

As for those Rum Balls,
it's just about time to make
then, and to stem the flood ot

‘telephone calls T wish 16
repeat the recipe, une-
quivocally, this time. You

see, first time around, | wrote
“8 cups — 2 boxes — of
crushed vanilla wafers’’, and
everyone ignored the 8 and
used the 2 which ought to
have been 4 Get me” So
proceed:

12 az. semi-sweet chocolate,
melted (340p)
>) cup almond paste (125mL)
lcupsourcream (250mL)
a dash of salt
8 cups crushed vanilla

wafers (4 boxes)

3 cups icing sugar (750mL)
U'> cups melted butter

(375mL)

+. cup cocoa (170mL)

1!) cups white rum (37S5mL)
2 cups pecans,
chopped
chocolate shot
Combine the first four in-
gredients, blend well and set
aside. Combine the crumbs
with the last list, excluding
the shot, then mix the two
and knead to blend
Refrigerate until you can
handle it, roll balls and then
roll them in the shot, and
refrigerate overnight’ before
storing or freezing. Bring
out early to revive the rum.

(500mL)

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