The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-10-10
ALL MADE OF PEANUTS.
Soups, Sandwiches and Desserts, to
Say Nothing Of Candy.

edly popular feature of the country cir
Gus and the country fair for so many
years, is now receiving an honored
place among the nut family. regardless
of the fact that it is dug from the
ground likt the potato, in stead of being
gathered from a tree. Doctors have
found that the peanut is i" an article of
food rich in albumen, of which IL con-
tains 80 per cent, with 20 per cent.
of fat and non -nitrOgenous eXtractive
matetrs." And these little ground nuts,
as they were formerly called, are rec
commended as valuable article of food
in the form of soups, purees, and mush.
The Chinese boil peanuts, roll them
fine, mould them into dough, and bake.
The contriving housewife has already
discovered that peanuts can be used To
great advantage in many ways, of
which here are few:
Finely chopped peanuts eaten in milk
in place of the rolled mush so much
used make a dish very highly thought of
and one very acceptable for the belated
shopper or to be eaten at bed time
when light luncheon is required.
Peanuts rolled fine and added to the
bread stu!ling for ducks greatly i'm
proves it.
There are several ways of using pea
nuts for sandwiches one way is To roll
the meats very fine and stir them thick
ly in mayonnaise dressing and spread
between the ,sices of bread. Another
method is to roll or pound the shelled
and skinned peanuts and snread them
thickly upon thin slices of buttered
bread. Sprinkle lightly with salt before
putting the slices together. Still another
filling is made by sailing the powdered
| nut meats and mixing them with
enough Philadelphia 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.
A peanut paste served on bread Is
made thus: For one egg beat one
tablespoonful of butter to a cream and
into it stir one tablespoonful of sugar
and the yolk of one egg, beaten until it
is very light and thick. Secure freshly
roasted peanuts, shell them, and chop
very fine. Stir chopped nuts with the
other ingredients until you have thick
paste that will spread. Slice bread
into very thin slices and cut them into
some fancy form, such as rounds, tri-
angles. or diamonds, and spread them
thiclily with the stiff and add to it Il
teaspoonful of powdered sugar. Pile
this meringue upon the spread bread
and scatter few finely chopped pea
nuts over the top. Heat a shovel, fill 1t
with hot Goals, and hold it over the
meringues long enough to very lightly
color them. These sweet sandwiches
are nice to serve with chocolate or cot-
fee in the evening. They may also be
served for Il dessert: in this case n lit
tie bit Of currant jelly or a preserved
cherry put into the centre of each piece
adds to their appearance.
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 q pound of pow
| dered sugar one tablespoonful of flour,
and one cup of finely chopped peanuts.
| Drop the mixture BY the spoonful upon
| buttered paDers and bake in Il rather
cool oven. Place shell on each side
of large spoonful of ice cream and put
little whipped cream over the top in
serving.
Another dessert is peanut croquettes:
Put one gill Of milk and half pint Of
bread crumbs in saucepan and stir
over the fire until there is a smoot II
mass. Add half q cup of finely chopped
peanuts which have had q tablespoon
full of sherry poured over them. Stir
in the Wcll-beaten yOlks of two eggs
and remove from the fire at once. When
| the miXture becomes cold form il into
balls ana roll them in egg and cracker
! dust. Fry them a delicate brown in
hot lard. Drain on brown paper at the
mouth of the oven SO they will keep
! hot, and serve them with caramel
sauce.
For sated peanuts, shell and skin the
! peanuts and to one cup of nuts stir in
one tablespoonful of melted butter or
oil and one tablespoonful of salt. Let
| them stand one hour: then drain and
/ place them on bright pan and put in
| Il moderate oven. Cook until they are
a nice brown. stirring them frequently
so that they will brown evenly.
| Peanut soup Is made like a dried pea
/ soup. Soak one and one-half pints ol
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 OF
! five hours, stirring frequently to pre-
vent burning. Rub through q sieve
and return to the fire. When again no,
add one cup of cream. Let the soup
! boil up once and II Is ready to serve
! Serve crOutons Of bread with this soup
To make salad with peanuts soal,
one cup of the nut meats in olive oil
drain them, and mix with two cups OF
finely cut celery and one dozen pitted
olives. Mix them with a mayonnaise
dressing and serve on lettuce leaves
! This Is nice salad to serve with duck
To make peanut jumbles weigh a
scant half pound of butter, add a hall
pound Of powdered sugar. and stir then
to a cream. Add two beaten eggs and
little nutmeg. Take one cup of fine
ly rolled peanuts and stir them in with
three-quarters of pound of hCur
| Break off pieces of the dough and rol
them in sugar on the moulding hoard
with the hand and form them into
rings on a buttered pan. leaving g
space between them to spread. Pu
! four half peanuts on each ring and
bake them in moderate oven to 6
very delicate brown.
Peanut waters are delicious To
make them stir to a cream half q cur
of butter and one cup of sugar. Dis.
solve scant half teaspoonful of SODA
i'm half a cup of milk and add it to the
creamed mixture, and then stir in two
cups of flour and beat the mixture Wig.
orously. Turn baking pan upsid,
down. wipe it very clean, butter il and
spread the wafer mixture over it, using
a knife to make the mixture smooth
and quite thin. Sprinkle the tor
thickly with finely rolled peanuts and
| bake the waters in a moderate oven
| until Drowned. As soon as the tin is
taken from the oven cut the cake into
squares and place them on moulding
board to cool. Put these waters into a
tin box to keep crisp.
Peanut caramel is made by putting
| into saucepan over the fire one cur
each of molasses and sugar and half a
cup of butter. Watch closely while it
is cooking and stir when there is dan
ger of its burning or broling over. Test
the syrup by dropping a little in ice
water. and when it is crisp quickly stir
in one cup of chopped nuts and turn
out on buttered tins to cool. Mark the
candy off into squares when it is part