A TREATISE ON NUT CULTURE. . 151 



PEANUTS. 



Palatable Peanuts. 



SINCE PHYSICIANS HAVE DECLARED THE NUT NUTRITIOUS, IT IS POPULAR. 



From Philadelphia Press. 



There was a time when peanuts were doomed to fairs and the circus, and 

 were supposed to belong by right to only the small boy and girl. 



Now this heretofore ' ' vulgar ' ' nut is very popular, and all sort? of palat- 

 able things are made with it, for physicians say that the peanut is "an article 

 of food rich in albumen, of which it contains fifty per cent., with twenty per 

 cent, of fat and non-nitrogenous extractive matters. ' ' The Chinese boil the 

 Peanuts, roll them fine, mold them into dough and bake them. Peanuts make 

 fine sandwiches. 



One way of making them is to roll the meats very fine and stir them 

 thickly in mayonnaise dressing and spread between thin slices of bread. 

 Another method is to roll or pound the shelled and skinned Peanuts and spread 

 them thickly upon thin slices of buttered bread. 



Sprinkle lightly with salt before putting the slices together. Still another 

 filling is made by salting the powdered nut meats and mixing them with 

 enough cream cheese to hold them together. Spread this on squares of thin 

 bread or crackers. These sandwiches are particularly nice to serve with lettuce 

 salad. 



Peanut soup is made like a dried pea soup. Soak one and one-half pints 

 of nut meats over night in two quarts of water. In the morning add three 

 quarts of water, a bay leaf, a stalk of celery, a blade of mace, and one slice of 

 onion. Boil this slowly for four or five hours, stirring frequently to prevent 

 burning. 



Rub through a sieve and return to the fire. When again hot add one cup 

 of cream. Let the soup boil up once and it is ready to serve. Serve croutons 

 of bread with this soup. Peanut meringue shells are nice to serve with plain 

 ice cream. 



Beat the whites of four eggs very light and stir in three-quarters of a 

 pound of powdered sugar, one tablespoonful of flour, and one cup of finely 

 chopped Peanuts. Drop the mixture by the spoonful upon buttered papers and 

 bake in a rather cool oven. 



Place a shell on each side of a large spoonful of ice cream and put a little 

 whipped cream over the top in serving. 



