The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1898-08-11
RARE DISHES.

lhnE UlDlED.
THE TooTHSoME PEANUT.
Many Ways in Which They May
Be Served.
The peanut may be used in many
ways as food. Here are some meth
DDS OF preparing it given by the New
York Tribune
AS vegetable-In some places pea
nuts are served as vegetable. The
skins are first removed, and large
cupful of them placed In a baking
dish. Pour over them a quart OF boil
ing water, cover tightly and bake in a
slow oven from four to five hours Or
until the nuts are tender. When par
TALLY cooked season with salt and stir
in tablespoonful of butter.
An appetlzlng soup-An appetizing
soup can be made by boiling peanuts
in water until perfectly tender, then
MASKING, adding pint OF milk, a
spoonful of butter and little salt.
Stufing for ducks--Stuffing for
ducks is greatly improved by the ad-
dition of peanuts rolled or chopped
fine.
In China these nuts are boiled, roll
ed fine and moulded into a dough,
which is baked in cakes.
Peanut Salad-Remove skins OF
fresh roasted peanuts, chop, but not
too fine, and add an equal quantity of
crisp celery cut fine. Serve on young
tender lettuce leaves, with the follow
ing dressing: Two eggs, bali tea
spoonful of salt, half teaspoonful of
mustard, four tablespoonfuls of melted
butter and six tablespoonfuls of vim
egar. Beat the yolks of the eggs, add
the salt and mustard and continue to
beat add slowly the butter and vim
egar cook in double boiler until the
mixture thickens remove from the
fire and add the whites OF the eggs
beaten stiff. When cold and ready to
serve add one cupful OF whipped
cream and pour large spoonful over
the nuts and celery on each leaf OF
lettuce.
Peanut Sandwiches-Staleb bread, or
that which is at least twenty-fOur
hours old, is best for all sandwiches.
Chop the peanuts fine and mix with
the foregoing rule as a mayonna1se
dressing, the recipe for which is given
below:
Beat the yolks OF three eggs light,
add half teaspoonful OF salt and beat
a moment longer, then add salad oil
a few drops at time-untll pint
has been used. To this add dust of
cayenne pepper and tablespoonful OF
vinegar. Keep in cool place, and
stir into it when ready to use a hall
pint of whipped cream.
Delicious as ndwiches-Flne1y
chopped peanuts can be molstened
with whipped cream and seasoned With
salt. This makes a simple but dellc-
lous filling for sandwiches.
Sailed peanuts-Shell and skin the
peanuts and allow to each cupful OF
nuts one tablespoonful OF butter and
one of salt. Let them stand for an
hour or so, and then place on gram
ite pl ate in moderate oven stir ire
quently until they become golden
brown color.
Peanut Croquettes-A half pint OF
bread crumbs, a gill of cold milk and
one cup of finely chopped peanuts.
Stir this mixture in a double boiler
over the fire until it is a smooth mass,
then add the well-beaten yolks OF two
eggs and remove from the fire. When
cool form into cone-shaped croquettes,
dip in egg and cracker crumbs and try
golden brown in hot fat. Drain on
brown paper and serve at once. with a
caramen or maple-sugar sauce.
Peanut Filling for Cake-Make a
boiled icing of one cup of granulated
sugar and five tablespoonfuls OF cold
water. Boil until 1t threads from a
spoon add the well-beaten white OF
one egg and beat until thick, then stir
into it cupful of peanuts which have
been chopped fine. Spread between
the cake layers and oyer the top.
About one month ago my child
which is fifteen months old, had an
o+tack of diarrhOea accOmpauied by