630 FIELD AND GARDEN PRODUCTS 



increasing. Comparatively small quantities of the better grades of 

 peanuts are first shelled and then roasted and the thin brown covering 

 removed, after which the halves of the peas are broken apart and the 

 small germ removed, giving the meats a blanched appearance which 

 renders them very desirable for table use. 



Great quantities of shelled peas are used every year in the manu- 

 facture of peanut candies and brittle, both alone and in combination 

 with other nuts, pop corn, or puffed rice. A very desirable kind of 

 peanut candy can be made by simply boiling shelled peanuts with a 

 thick sirup consisting of 2 pounds of granulated sugar and one large 

 cupful of water, together with a teaspoon ful of lemon juice. When 

 the sirup begins to boil add 2 pounds of unroasted shelled peas and 

 cook slowly until the peas are tender and the sirup sufficiently hard 

 to break when quite cold. The cooking process should as a rule con- 

 tinue for about an hour, when the mixture should be poured on a cold 

 buttered platter to cool. Peanut candies as a rule are not adapted to 

 handling in warm weather and should be kept cold after making. 



During recent years great quantities of shelled peanuts, espe- 

 cially of the Spanish variety, have been employed for the manufac- 

 ture of peanut butter. This butter is prepared by the ton in factories, 

 is put up in bottles or tins containing from one-fourth pound to 5 

 j)unds each, and has become very popular as a part of the luncheon 

 menu and for camping and cruising supplies. In the process of the 

 manufacture of peanut butter the peas are first given a medium roast, 

 care being taken that the meats do not become overdone or scorched. 

 The peas are then fanned and screened to remove the thin brown cov- 

 erings and the germs, after which they are ground to a pulp by means 

 of a special grinder similar to those used for chopping meats. As the 

 peanut pulp comes from the grinder it is fed through a tin tube into 

 the bottles or tins and tightly sealed. Some manufacturers follow the 

 practice of salting the peanut butter, while others leave this part of the 

 process for the consumer, who can easily salt to suit the taste. 



By a little experience and the aid of a small meat grinder, any 

 one can make good peanut butter for home use. The peanuts may be 

 roasted before or after shelling, but in either case the oven should be 

 only moderately hot and the peas should be stirred frequently. After 

 roasting, rub off the skins and screen out the small germs, or hearts. 

 In grinding use the finest plate on the grinder and screw up the ten- 

 sion until the crank will be quite hard to turn. If the pulp is too 

 coarse after one grinding it may be run through a second time. It 

 will not be necessary to add anything but a little salt to the butter, but 

 if desired the butter may be thinned by the addition of a little olive 

 or peanut oil. 



In the preparation of vegetarian meats a portion of the oil is ex- 

 pressed from the ground peanuts, other ingredients, including various 

 vegetable substances, are added, and the whole is crushed and pressed 

 into tins ready for use. In this case the extra oil is either used for 

 thinning peanut butter or sold as a compound for use in further 

 cooking the vegetable meats. Peanut meal, made from finely ground 

 blanched peanut meats, is used to some extent in confections. This 



