by Ian Fleming
“My hat,” shouted Commander Pott (which was the right thing to shout as his hat had, in fact, been blown off), “I can’t control her, she’s taken off. Where in heavens is she taking us?”
And, to tell you the truth, even I haven’t been let into the secret.
TOP SECRET
Monsieur Bon-Bon’s Secret “Fooj”
INGREDIENTS:
1 lb. granulated sugar
1 small can evaporated milk
¼ lb. finest butter
1 tablespoonful water
1 tablespoonful corn sirup
4 tablespoonfuls unsweetened chocolate
Put all the ingredients into a saucepan. Melt slowly on a low gas until the mixture thickens slightly and is absolutely smooth. Turn up gas and boil very quickly until it forms into a soft ball when a sample is dropped into cold water. Remove from heat and beat well with a wooden spoon. Pour the whole mixture into a flat, greased pan, mark in squares, and leave to set.
When cold, DEVOUR!
A Note About the Author
Born in England in 1908, and educated at Eton, Sandhurst, the University of Geneva, and the University of Munich, the late Ian Fleming mastered two languages in addition to English—French and German. In 1929, he joined Reuters News Service and was based in London, Berlin, and then Moscow. Following his newspaper work, Mr. Fleming spent two years with a merchant bankers firm and four years with a stock brokerage house. In World War II, he spent a number of years in Intelligence Service, a job which amply qualified him for writing his best-selling spy thrillers about superspy, James Bond.
After the war, Mr. Fleming went back to writing. He became foreign manager for The Sunday Times of London, Vice President for Europe of the North American Newspaper Alliance, and foreign manager for the Kemsely Newspapers.
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