WAYS WITH PEANUTS

Dominion, Volume 28, Issue 87, 7 January 1935, Page 4

WAYS WITH PEANUTS

Nourishing and Attractive Peanut Butter.— Shell one pound of roasted peanuts and rub to loosen the red skins. Clean the nuts by pouring from one vessel to another in the wind to remove the skins. Put clean nuts through a mincing machine twice-add-ing half a teaspoonful of salt after the first grinding. Keep the butter in glass-stoppered jars or airtight tins.. The oil in the butter will cause rubber lings to perish very quickly. It should be noted that peanut butter win keep better if the germ is removed before the nuts are ground. Remove by sifting through a wire sieve after nuis have been cleaned.

Peanut Saliul;— Skin and chop half a cup of roasted peanuts. Add one cup of prepared celery cut in small pieces, soak in a french dressing (made by putting half a teaspoonful of salt, quarter teaspoonful pepper, two tablespoonfuls vinegar, and four tablespoonfuls olive or peanut oil in. a small glass jar with a cover and shaking all together thoroughly); and arrange on a bed of crisp lettuce placed on individual salad plates. Garnish each with thin slices of radish. Peanut Macaroons. — Take the white of one egg, a quarter cup of fine granulated sugar, five tablespoonfuls finely chopped peanuts, and one teaspoonful vanilla essence. Beat the egg white until stiff, and gradually add sugar, beating all the time. Then add peanuts and vanilla. Drop from tip of spoon one and a half inches apart on a buttered sheet. Garnish each -with half a peanut. Bake in a slow oven from 12 to 15 minutes.

Quick Nut Loaf.— This is a delicious bread for making sandwiches. Take two cups of bread flour, half a cup of sugar, four teaspoonfuls baking powder, one teaspoonful salt, three tablespoonfuls butter, two tablespoonfuls lard, one cup milk, and half a cup unroasted peanuts. Mix and sift flour, baking powder, and salt. Add sugar. Work in butter and lard, using the tips of the fingers. Then add well-beaten eggs, milk, and peanuts. Beat all thoroughly and turn into a buttered breadpan. Stand for 20 minutes and then bake in a moderate oven for -10 minutes. Salted Peanuts.— Use a quarter of a pound of unroasted peanuts, one-third of a cup of oil, and some salt. Put the oil (any good lard, fat, or butter can replace oil if preferred) in a very small saucepan. When hot put in the peanuts, and fry, stirring often. Remove from the pan with a spoon, taking up as little oil as passible. Drain on brown paper and sprinkle with salt. Claimed to be the most complete collection in the world, the “library” of fingerprints belonging to the American Government contains more than 4,-100,000 prints.