DEAR SUN SPOTS: Does anyone have a recipe for fudge de patience? Directions would also be helpful. My mother used to make this for us and it was just the best fudge. Thank you. — Claudette Bennett, gcbennett@localnet.com

ANSWER: As Sun Spots has said before, reprinting recipes in the column is often problematic because of copyright, but she did find the following information on www.hungrybrowser.com that readers may find interesting:

“There is a ‘patience fudge’ and a ‘patience candy.’ The fudge, of course, is chocolate, and the candy is more like caramel. Both got their names because they had to be stirred a long time — the cook had to have ‘patience.’ I couldn’t find any detailed history of these candies. They do date from before WWII, and there are very similar recipes with other names in old cookbooks from the 1920s and even earlier.”

There’s a recipe for the fudge you seek on the same site (at http://tinyurl.com/72ej25n), so if readers don’t come through, you can look it up.

DEAR SUN SPOTS: In response to the Dec. 15 inquiry from H.B. in Livermore, I copied the following recipe from my mother’s personal handwritten cookbook recipes. My mother, Thelma Littlefield Thorpe, was born Dec. 27, 1901. I expect she got the recipe from her mother, Edna Alden Littlefield.

Sift together 1 cup unsifted flour, 1 rounded teaspoon baking powder and ½ teaspoon salt.

Then add (about) ½ cup milk.

Drop (into six dumplings) on greased pie plate.

Place pie plate in a covered steamer.

Steam 20 minutes without opening.

Serve with soup.

I still use her heavy covered aluminum pan that has an aluminum insert with holes in it that allows the steam from the water boiling in the bottom to steam the dumplings. I do not make them often but have fond memories of when my mother served them with her homemade beef stew. — Esther Thorpe Tucker, Poland, et238@roadrunner.com

DEAR SUN SPOTS: This is for H.B. of Livermore who asked about heavy dumplings. My mother, who made fabulous dumplings, let them cook uncovered for 10 minutes and then with the cover on for the last 10 minutes. Hope this helps. — No Name, Lewiston

DEAR SUN SPOTS: How I love your column. I subscribe to your wonderful paper, even though I live in Gorham, because of it.

I am writing for a friend who works at Angelone’s Pizza on Main Street in Westbrook. He and I were talking one day about how we missed Deering ice cream, and he wants to know if anyone remembers the children’s sundaes that had a clown face, along with several others. They were served in scoop dishes, pedestal style in stainless steel.

I told my friend I’d write to you and ask. Thank you so much. — C.H., Gorham

ANSWER: According to what Sun Spots could find online, Portland-based Deering Ice Cream Corp. was purchased by Terrace Holdings in the 1990s. Sun Spots has no other information, so she’ll have to turn to readers, who are sure to come through with their recollections.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be e-mailed to sunspots@sunjournal.com.

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