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Show 111 Her Side and His Fudge "Season" Formally Opens at Hal 111 lowe'en Four Good Fudge Recipes Given Fudge and Whipped Cream Delicious Lady Dainty Fudge II and Ginger Fudge. Ill THAT PITYING LOOK. m The Stcdmans had got back from I I ( t'holr shortened honeymoon. David I IW Temple insisted that his new sccre-f sccre-f tary, Janet Stedman, take the full ill time he had allotted for the bridal j trip. "I don't care if you are a buBi-fli buBi-fli I ness woman," he argued, "you'ro a ! I bride, too. And as you may never be I'll a bride again, you are going to have III your few weeks' holiday from the lfj$ So Janet gratefully set about to find ill a home and get it in order. It was on one of her house-hunting excur-18 excur-18 slona while Walt was investigating 1 flfi the suggestion of a chum of his, -who I f! wanted to sub-let them his apartment, $U that Janet met an old school friend Ij'jfl on. the street. The friend, married and prosperous, greeted her effu- I ""Why, Janet Thayer!" Bhe gurgled, Mm "1 haven't seen you in years! How ilMlfl -well you're looking" fll'M "That's because I'm happy, I guess. Ill H I've I've just been married." I, "No! Oh, do tell me all about it! lj He's the Perfect Man, I suppose; just MM as my husband is. And 1h he hand-mm hand-mm some and rich?" JIIj Janet smiled and shook" her head, jjjj She had noted the expensive clothes lj(B of the other -woman, and the jeweled lam rings that made big bulges under her i f: -white kid gloves. "No, he isn't exact-IJ exact-IJ P ly rich. ' she answered, feeling her In t' schoolmate's appraising glance run jUq fr . over her from hat to boots and regis-Ij regis-Ij E ter a slight but perceptible disapproval disapprov-al E al. "But ho is good looking. And ill well, we're going to be happy I think." JJ; "Of course you are," replied the Hi t perfunctorily. "You must come to 5 see me. We're at the Ritz -while our JhlF house is being done over. I -want to jL give you a luncheon Let's see; how , Sj B would a -weck from Wednesday do?" , jjUiv "Oh, I'm a business woman," smiled W Janet. "I'm afraid I couldn't make it ! !; l luncheon. Perhaps some evening " ' w lljj " "A business woman!" exclaimed . U 1W8. Dashton, slightly lifting her eye- ft brows. "How very interesting! I re- , member now, dear, you always -were . Hi so bright and original. But -why keep ! n 8 it up now you're married the work, ' I Kile I mean? Ij'J H "Well, in the first place, I love my i j work," said Janet, feeling that her HH friend didn't believe it, "and In the flj second place I saw no reason why we j should postpone indefinitely the mak- ing of a home and the comradeship Mil j and and all that," she ended rather jjjj lamely. She felt like running away mm from this woman who did not under- mm stand and who was regarding her with jm actual pity. II ijjj "I sec," said the woman, who didn't ij , sec at all, and was wondering why jjjj Janet Thayer, so pretty and so cap- wi able, had not been able to find a man who "could support her." She her- ajjj' self had married an enormously 1m wealthy man. She had made "a bril- t liant match." She would have scorned fl tiny other. She did not yearn for what Janet called "comradeship." She dia Win not even care to have the "bother" of ill j- refurnishing her own handsome home, jlj ;j She had put it into the hands of pro- iljlj fessional decorators. Her husband In j was a payer of bills. His life was his iljj office and his club. "Comradeship?" j Mercy, what a bore! "Self-support?" jffljlj Horrors, what a calamity! jj "Well, that's very nice and sensible mi of you, I'm sure," she smiled at Janet, i and started to move away. "So so II modern! But you really must come I and see me some time, won't you? So jjjjj glad to have seen you, dear, goodby." yj Janet felt her pitying glance long Mm after she had gone. And it burned Ma- into her heart painfully, flfi "That's what I must expect from Uj loads of people." she told herself. Mg "Hardly anybody will understand, I jMjl suppose, and Bee things my way. Mm They'll think me a poor, forlorn, crea- y ture who has married a ne'er-do-well." mH COlr rls5ng and her hea beating faster as she said the words to herself. "But I don't care," she added. I know I'm right. I need no pity, and will permit none. I have work and love, and we'll have a real home a good deal realer than the homes of some who feel sorry for nie." HALLOWE'EN FUDGES. When young people gather for a cold-weather frolic, they always demand de-mand candy, and fudge is a faithful stand-by. The fudge "season" formally for-mally openB at Hallowe'en. That jolly October festival is not complete without those winter candies that require re-quire Intimate association with kitchen kitch-en range or chafing dish. The standard stand-ard receipt is familiar to most readers, but it lends Itself to so many toothsome tooth-some modifications that Ave are reproducing re-producing it with a few suggestions. Standard Fudge. Butter the rim of the kettle and have buttered tins in readiness before starting to cook the candy. Use one cupful of milk, ono cupful of sugar, three squares of chocolate,' butter the size of an egg and a pinch of soda. Put the soda into the milk and mix in the other Ingredients; In-gredients; have the chocolate scraped very fine. When the mixture has cooked until a sample makes a soft ball in cold water, lake it from the fire, beat it to a stiff paste and spread it in the tins. The regular receipt may be varied by using peanut butter instead of butter, or by adding chopped marshmallows, nut meats or ginger, either alone or in combina. tions. Lady Dainty Fudge. This formula for fudge is somewhat out of the ordinary or-dinary in that it calls for neither chocolate nor brown sugar. The ingredients in-gredients required are on proud of granulated sugar, one pine of milk, a quarter of a pound of butter, a quarter quar-ter of a pound of chopped English walnuts, half a pound of blanched almonds, al-monds, chopped, and a teaspoonful of ilmond extract. Boil the sugar, butter ind milk together until the mixture iust hardens in cold wafr. Uimnro It from the fire, add the almond extract ex-tract and the nuts, and beat the whole until it becomes sugary. As the candy cools, break it into dainty bits. Fudge and Whipped Cream To three cupfuls of brown sugar add one cupful of milk, half a cupful of brown sugar add one cupful of milk, half a cupful of butter, half a square of chocolate choc-olate and a pinch of salt. Cook the mixture until it reached-254 degrees Fahrenheit or hardens in cold water, then remove it and beat it vigorously for three minutes. Have ready half a pint of cream beaten to a froth, and add it, with a flavoring of- vanilla. Add also chopped walnut meats, if you desire. Proceed as with the usual fudge, beating the mixture until it is almost stiff and putting it into buttered but-tered tins to cool. Ginger Fudge. Mix half a cupful of thin cream with two cupfuls of brown sugar, and as the mixture comes to a boil add a lump of butter the size of an English walnut. As the svrup continues to boil, stir it constantly. When it reaches the soft-ball stage, take it from the fire and stir In one teaspoonful of turmeric or a little powdered ginger. After the mixture has stqod for one minute, beat it until it is creamy, and pour it into buttered tins. nn |
