The sun., 1896-10-04

sugar and the yok OF one egg, beaten until 1t 10
very light and thick secure freshly roasted
peanuts, shell them, and chop very fine. Stir
you have thick paste that will spread Slice
bread into very thin slices mud cut them into
some fancy form, such as rounds triangles or
diamonds, and spread them thickly with tho
nut paste. Beat. the white OF the egg ,very,
sugar. Pile this meringue upon the spread
bread and scatter a few finely chopped peanuts
Goals. and hold H. over the merngues long
enough to very lightly color them. These sweet
coffee In the evening They may also be served
for dessert: in this case little bit of currans
Of each piece adds to their appearance.
Peanut merinEue shells are nice to serve with
Very light and stir in three quarters Of a pound
OF powdered sugar. one tablespoonful OF flour,
and one cup Of finely chorped peanuts. Drop
the mixture by the spoonful upon buttered
papers and bake In a rather cool oven. Place
shell on each side OF large spoonful of Ice
cream and put little whipped cream over tho
top in serving.
Another dessert is peanut croquettes: Putone
gill of milk and half pint OF bread crumbs in
a saucepan and stir over the fire until there is
smooth mass. Add half a cup Of finely chopped
sherry poured. over them. Stir in the we'll
beaten yolks Of two eggs and remove from the
form it into balls and roll them in egg and
cracker dust. ry them delicate brown in hot
the oven so they will keep hot. and serve them
with caramel sauce
For salted reanuts. shell and skin the pea
nuts and to one cup OF nuts stir in ono table.
spoonful Of melted butter or oil AMI one table,
spoonful of salt: Let them stand one hour;
then drain and place them on IA bright pan and
put in a moderate oven. Cook until they are a
nice brown. stirring them frequently so that
Peanut SOUP soup " is n made like n dried pea soup.
soak one and half pnts of nut meats over
add three quarts OF water. n bay leaf. q stalk OF
celery. q blade Of mace, and one slice OF onion.
frequently to prevent burning, Rub through
siey" and return to the fire. When again hot
once and it is ready to serve. Serve croutons Of
bread with this soup:
the nut meats in olive oil. drain them and mix A.,
with two cups of finely cut celery and one dozen
5..vu owes i've MN mem VIII maEnnnfSe rt
nice salad to serve with duck.
To make peanu, ,Jumblss weigh a scant half
sugar ana stir Them to n cream. Add Two
beaten eggs, and little nutmeg: Take one cup
e Gtr Of pound do o. % our. % BreaS Es of
pieces OF the dough and roll them in sugar on
the moulding board with the hand and form
space between them to, spread, Put four half
crate oven to a very delicate brown.
Peanut waters a:e delicious. To make them
of sugar, Dissolve n scant half ;easpoonful OF
soda in half IL cup OF milk and add it to the
flour and beat the mixture vigorously. Turn a
baking pan upside down. wipe it very clean,
using knife npn IS' 10 maze e the mxurs smooth and
quite thin. Sprinkle the top thickly with finely
rolled peanuts and bake the waters In moder-
taken from the oven cut the cake into squares
and and place them on moulding board TO cool.
Put these waters into a tin box 10 keep crisp.
Peanut candy is the children's standby, and
some one wanting 10 please the little ones and
recipe into rhyme.
ny day when yonms loks yawa
~Sn 'HS %f"%S SSS sSHS
Brown sugar heavy. almost wet
% %aar', g, fresh | roasted OF s ",S sSuil demand
# :S5sS isS%s ,.
Then take round OF sugar, turn
In'" HIT aaG 1Tn No "1a MS%r %c'' Wen HSs s%T s done
Your choppei,up peanuts lightly :als
And G S "o" ann a%nT 1nen p3"' t%" fan IN begins.
Peanut caramel is made by putting into
and sugar and half y cup Of butter; Watch
closely while il Is cooking and stir when there
the syrup by dropping little in ice water and
When when i is, Is crisp quickly stir IN one cup Of
cool. Mark the candy of into Squares when it
Another peanut candy Is made thus: Put into
saucepan one pint of New Orleans noiasses
with two pounds OF brown sugar ana half n pint
ls tA ns sGSs ss @ TS ssd by
hard. Shell three p,nts OF peanuts. butter bis
cult tins and spread the nuts over the bottom
pour the cooked mixture over them, and put
them away to become cold and hard.
a.. delicious dinner bonbon Is made with large
fresh pruncs and dates having the stone re-
moved and peanut mt in its place Or the
nuts may be chopped very tne and mixed with
the white Of an egg, little sugar and just
enough sherryto to flavor. Press this paste into
the cavity made by removing the stone nnd roll
the outside Of the fruit in powdered sugar.
An old southern cook made delicious peanut
conee by roasting the nuts quite brown and
rolling hem fine, then making IL like other cof-
Zee. With rich cream IL was good and the cups
always went back to be filled the second time.