Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-11-15

of peanuts sent out from the factories.
The Spanish peanut stands at the
head because of it's delicate flavor; next
comes the Virginia variety, while those
grown in some other regions are less
delicate in flavor, coarser in texture and
larger in size. The African peanut yields
more oil than some other varieties.
The average peanut contains about
fifty per cent oil and from twenty to
thirty per cent of heterogeneous matter;
thus it presents very concentrated
form of food. 1t contains so little starch
or sugar that it is a valuable article OF
diet for those who cannot assimilate
starch.
1t is only since the war that the pea
nut crop has become important. The
rapid increase in peanut culture between
1865 and 1870 probably was due to the
acquaintance individual soldiers from
different sections of the country made
with this product while stationed in
Virginia.
In the Old World the peanut is used
largely for the production of oil, which
is regarded as equal to that which is
obtained from the olive. Peanut oil was
extensively manufactured in tho South.
ern States between 1861 and 1865, and
used for shortening in food as we'll as by
machinists. The cake remaining after
the oil is expressed is a valuable food fol
animals and may be used by man. Even
for the vines and shells uses have been
found.
Though the American people have
long considered the peanut an indispen'
sable accessory to the proper celebration
of fair or a circus, and thus consume
about four million bushels annually, as
vet they do not count it a regular article
of food. That the munching of peanuts
on festal occasions is almost exclusively
an American custom was discovered by
young man who expected to make bis
fortune by securing the exclusive right
for such sales at the Antwerp fair In
1894. But the people did not find the
peanuts to their taste, and the young
man returned to America, poorer though
wiser.
Experiments have been made with pea.
nut meal and biscuits as food for the
German army, and though it has not YET
been adopted as part of the standard
rations, it's high nutritive value was con
clusively proved. Professor Koenig's
analysis and comparison shows that the
nutritive units per pound in the peanut
were nearly double those of the pea and
considerably higher than either butter
or bacon, though at much lower price
Thus the peanut may be ranked as one
of the cheapest and most nutritive food
materials.
The peanut so closely resembles the
bean, pea and lentil in its composition
that it may be used like these Other
leguminous seeds in soups, or like the
chestnuts for croquettes or for stuffine
poultry. The peanuts are roasted and
ground, or boiled in soft water until
sufficiently tender for puree. Miss
Juliet Corson was one of the first
teachers of cooking to use the peanut
and even constructed menu for an
entire dinner from the possibilities In
this little underground seed.
Fresh roasted nuts will usually yield
one-third their bulk in meats. To com
bine them with other foods, they should
be pounded in mortar or chopped very
fine. For decorating and candy making
they may be chopped or shaved with
sharp knife.
AS the peanut is probably an Ameri.
can, like the potato and Indian corn, |,
should be accorded prominent place II
the celebration of national holidays.
A peanut hunt is a popular amuse,
ment. The nuts are tucked in all ode
corners possible and each guest is pro
vided with little basket in which tt
gather them. A specially marked OF
colored nut may be the prize winner
but usually that person secures the prize
who holds the greatest mum Der of nuts
The prizes may be some of the quain,
dolls and owls which skillful fingers
make from peanuts for many uses.
Another game for such occasions re-
sembles Jack straws. A heap of nuts il
placed on the table and by help of candy
tongs they are to be jerked away one oJ
one without disturbing the Others. Fol
such parties the following recipes will
supply suitable refreshments.
PEANUT DATES.
Remove the stones from dates and in
sert peanuts instead. Press together
and roll lightly in sugar.
Sailed PEANUTS.
Melt tablespoonful of butter in par
and stir into it cupful of peanuts
Shake until they are hot and slightly
colored, or bake in the oven. Remove
to sheets of paper, sprinkle with salt
and dry in warm place.
PEANUT COOKIES.
Pound or chop ono cupful of peanuts
reserving a few whole ones for decora'
ton. Prepare a dough of one table
spoonful of butter, one-half cupful OF
sugar, one egg, two tablespoonfuls OF
milk, one cup of flour, one teaspoonful
of salt. Add the peanuts and mould
with teaspoon into two dozen balls.
Put half peanuts on the tops, and bake
about fifteen minutes.
PEANUT FRITTERs.
One egg, one tablespoonful of sugar,
one-half cup of milk, one cup of flour,
one level teaSpoonful of baking powder,
one saltspoonful salt, one teaspoOnful
melted butter, one-half cupful of peanuts,
finely chopped. Fry by sp0Onfuls in hot
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PEANUT SANDWICHES.
Moisten some chopped peanuts with
thick cream and season with salt. Spread
this mixture between thin slices OF
bread and cut in fancy shapes.
PEANUT CARAMELS.
Boil together one cup of molasses,
one cup of sugar, one-half cup of butter
and one.half cup of milk, stirring con.
stantly to prevent burning. When the
candy is brittle in cold water, pour into
well-greased tin containing one cup OF
peanuts.
PEANUT CRISP.
Melt one cup of sugar, stirring all the
time. Have ready oupful of chopped
peanuts, and as soon as the sugar be-
comes caramel stir them into it. Pour
into buttered tins to coOl.-Home
Science Magazine.
We do not like to buy water In milk,
fbot 10 nc n In nixad hv man. To avoid