The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-10-12
:: THE HOUSEHOLD
MADE OF PEANUTS.
Pa1atabIe Soups, Sandwiches md
Desserts, to Say Nothing of Candy.
100000 eeeee 90 oes0 90 see,

The nutritious and extremely pala-
| table peanut, which has been q de-
! cidedly popular feature of the country
circus 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 like the potato instead of be-
| ing gathered from a tree. Doctors
/ have found that the peanut is IAN arti-
Gle of food rich in albumen, of which
| it contains so per cent, with 20 per cent
| of fat and non-nitrogenous extractive
1 matters" And these little ground
nuts. as they We're formerly called, are
| recommended as valuable article of
| food, in the form of soups, purees and
mush.
The Chinese boil peanuts, and roll
them fine, mould them into a 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 be-
! lated shopper or to be eaten at bed
time when light luncheon is required
Peanuts rolled fine and added to the
bread stuffing for ducks greatly i'm
prove it.
There are several ways of using pea
| nuts for sandwiches. One way 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 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 crack
ers. 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 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 a thick paste that will spread.
Slice bread into very thin slices and
cut them into some fancy form, such
as rounds, triangles or diamonds, and
spread them thickly with the nut paste.
Beat the white of the egg very stiff
and add to it a teaspoonfu1 Of pow
dered sugar. Pile this meringue upon
the spread bread and scatter few
finely chopped peanuts over the top.
Heat shovel, fill it with hot Goals,
and hold 1t over the meringues long
enough to very lightly color them
These sweet sandwiches are nice to
serve with chocolate or coffee in the
evening. They may also be served
for a dessert; in this case a little bit
of currant jelly or a preserved cherry
put into the center 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, 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 large spoonful Of ice cream and
put a little whipped cream over the
top in serving.
Another dessert is peanut croarettes:
Put one gill of milk and half a pint of
bread crumbs in saucepan and stir
over the fire until there is a smooth
mass. Add half cup Of finely chopped
peanuts which have had a tablespoon
full OF sherry poured over them. Stir
in the well-beaten yolks Of two eggs
and Eemove from the fire at once
When the mixture becomes cold form
it into balls and 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
keep hot, and serve them with a car
amel sauce.
For sailed 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 a bright pan and put In
a moderate oven. Cook until they are
nice brown, stirring them frequently
so that they will brown evenly.
Peanut soup is made like 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. bay leaf, a stalk of
celery, 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 1t is ready to
serve. Serve croutons of bread with
this SOUP
To make a salad with peanuts soak
one cup of the nut meats in olive oil
drain them, and mix with two cups of
timely cut celery and one dozen pitted
olives. [fix them with a mayonnaise
dressing and serve on lettuce leaves.
This is nice salad to serve with duck.
To make peanut jumbles weigh
scant half pound of butter, add a half
pound of powdered sugar, and stir
them to q cream. Add two beaten
eggs and a little nutmeg. Take one
cup of finely rolled peanuts and stir
them in with three quarters of a pound
of -four Break off pieces Of the dough
and roll them in sugar on the mould
ing board with the hand and form them
into rings on a buttered pan, leaving
q space between them to spread. Put
four half peanuts on each ring and
bake them in a moderate oven to a.
very delicate brown
Peanut waters are delicious. To
make them stir to cream half a eup
OF butter and one cup Of sugar. Dis
solve a scant half teaspoonfuI of soda.
IN half cup of milk and add it to the
creamed mixture, and then stir in two
cups of flour and beat the mixture
vigorously. Turn q baking pan up
side down, wipe it very clean, butter
1t and spread the water mixture over
it, using knife to make the mixture
smooth and quite thin Sprinkle the
top thickly with finely rolled peanuts
and bake the waters in a moderate
oven until Drowned. AS soon as the
III 10 ee'hCA IoiH 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 candy is the cfi1dren's stand
by, and some one wanting to please
the little ones and help the tired
mothers has put the old candy recipe
into rhyme.
Some gloomy day when young folks yawn
And wish the weary hours were gone
Go to your storehouse and there get
Brown sugar heavy, almost wet;
Send some one to a peanut stand
A quart, fresh roasted you'll demand
Set all the children Smelling these
And make them whistle IL Won nIea Sc