However, having observed crusades by other publications which turned out to be merely appeals to the gullibility of the public and bids for popularity, I have been skeptical as well. Most of the others abandoned their lofty positions once they had arrived. I somewhat cynically expected you to follow suit.
Having at last been convinced of your honesty of purpose by the editorials in your October 24 issue (Keep the Spoilers Out of Sport, The Sore-horse Kick), I commend you upon a unique journalistic venture. Honesty for its own sake is so rare in most forms of human endeavor that it is almost unbelievable.
L. HAMILTON LOWE
I made Duffy Daugherty's fudge (Grill and Gridiron, Oct. 10) with appalling results, and I can only conclude that Duffy, Debbie (19TH HOLE, Oct. 24), et al. have never been exposed to really good chocolate fudge. May I suggest that you forward my recipe to Duffy?
MRS. H. W. THOMAS
MRS. THOMAS' FUDGE
2 cups sugar
2 squares chocolate, cut up
3/4 cup rich milk (or half milk, half cream)
dash of salt
2 tablespoons light corn syrup
3 tablespoons butter
1 teaspoon vanilla
1 cup coarsely chopped walnuts, if desired
Combine sugar, chocolate, milk, salt, corn syrup, and stir over low-to-medium heat until sugar is dissolved. Cover and bring to slow boil. Then boil slowly for three minutes. Uncover and boil slowly, without stirring, to soft-ball stage (238�). Remove from heat; let cool a few minutes. Add butter, vanilla, without stirring. Let stand until the bottom of the pan is no longer hot to the touch, then beat hard until very thick. Add walnuts and turn into buttered pan. Let set until firm and cut in squares.
Your attempts to explain the intricacies of the ancient sport of zymurgy have fallen short of the mark (SCORECARD, Oct. 24). Your writers could use more facts (and perhaps samples) and less rumor from some obvious West Coast amateurs.
We Kansans use a far simpler and cheaper method of brewing, which is guaranteed to be superior to even Milwaukee's finest: a 3-pound can of hop-flavored malt is stirred into 14 gallons of water at room temperature, after which 7 pounds of sugar is added. To this mixture, add a small portion of yeast and leave it alone until ready to bottle, usually seven to nine days. This yields 56 quarts of excellent beer containing about 5% alcohol by volume.
The advantages of being your own beer-master, quite an elite sport in itself, are many: price, 3.4 cents a quart; stock on hand, 56 quarts, will contain any party.