The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-06-09
THE DEAR FOOD PROBLEM
and A PEANUT SOLVENT
The Best Thing That Ever Came Out
OF Brazil Either for Man
or Beast.
a FEW HOUSEHOLD POINTS
Some Peanut Recipes, Which Dem
onstratcs the Coolers Utility as u
Table NEUTRALITY-SUSPICIOUS. Des.

The high cost OF living has served
to direct general public attention TO
Soma means OF alienation. To PRO
cure larger food supply without too
great cost In the getting. is the most
obvious remedy in sight. What better
avenue or escape offers than larger
production OF the peanut? 1t Is doubt
ful III the discovery or South America
brought any greater boon 10 humanity
than the finding Of The peanut. From
Brazil ~ was transplantcd to South
crn Europe. Africa and Asia
The people OF tho United States were
SLOW to see the advantage In peanut
culture, but since the civil War 1t has
been grown in the Southern States. Tho
production IS now over 100000 bushels
year, or SS,100oO0 pounds with a
value OF more than 100000. The
world production is over 600. 5000
pounds. Nearly the whole arabic area
OF tho southern states IL adapted 10
the growth OF peanuts. and tho pres
cnt supply Nigh, be easily quadruplec.
The peanut Is good for man nnd
beast. Horses. mules. hogs, cows. hen,
and turkeys thrive on IL. The hogs
gather II for themselves. The peanut
vines. when gathered. make ii hay al
most as good aa alfalfa. 1t IL one or
the best rnilk-torc!ng foods for cows.
There Ia nearly 80 per cent OF oil In
tho nutn. a great part of tho DIV.
oil wc buy is made from African pea
nuts. II will DC seen that the pea
nut Is not only valuable a fooa
,Hken direct from tho she'll. but that
II s. an available means OF adding
largely to the meat supply OF the
country.
To-day the object OF the household
editor OF the Record Is more particu-
larry to call attention TO the various
dietary values OF tho peanut I'm the
houachold. as illustrated By tho fol-
lowing recipes:
Peanut Hash.
Cream one Tablespoonful OF peanut
butter with enough cold water TO make
n smooth paste. add three-quarters OF
cupiul OF ground peanuts. and tTo
cupfuls or timely chopped cooked po-
tatocs. Mix we'll. then AID one-half
,eaRpoonful OF salt ana one-quarter
teaspoonful OF pepper. with sufficient
milk or water to rnois;en. Melt one
tablespoonful OF butter IN hot frying
pan. simmer in 1t teespoonful oil
anclv minced onion for two minutes;
add the pota;oes and nuts and cook,
with moderate heat. until u brown
crust has formed over the bottom. as
in making ccrncd beef hash. Turn OUT
upon platter and serve.
Peanut Rolls,
Mix and sift together two cupfuls OF
white -four, two cupfuls OF graham OF
"niirc wheat -four, eight ,easpoonfuls
~ baking powder. and one and hal.
'cSrooHfuls OF salt. Dissolve half q
cupful OF peanut butter In one and q
into thc dry ingredients. Add one cup
iul o! chOnpcd peanuts and roll three
fourtha OF al Inch thick Cut out ana
bake fifteen or twenty minutes In /.
hot oven.
Nncaroni and Peanuts.
Cook one Cupfui OF macaroni. brokcn
INTO onc-inch pieces, IN boiling sailed
water until tender; drain and poui
Jold water through - To separate the
Iicces. Then add cream saucc mad.
L n ff I,,,r
ter and -four, one tablespoonful or
salt, one fourth icaspoonful OF pep
per and two cupfula of milk, and two
cupfuls OF chopped peanuts. Pour into
. huttcrd baking dish, cover with but
tered crumbs and bake until golden
brown In color.
Date and Peanut Pudding.
Dates and peanuts make an oNcep-
uonaily good combination Scat two
eggs well. add one cupful OF granu-
lated sugar. one cUpful OF peanuts fine
l. chopped. one third OF cupful of
-four sifted with ono teaspoonful OF
baking powder and one-eighth ten
spoonful OF salt. Turn into a large
layer cake pan. buttcrcd and bake In
n moderate oven about one hour. When
cool turn out upon n fiat serving dish.
sprinkle with two tablcspoonfuls or
lemon juice and cover with whipped
cream.
Penuut Omelct.
Make cream sauce with ono table
spoonful OF butter. two tabIcspoonfu.s
OF aour and three quarters of cupfu,
81 milk poured In slowly Take from
fire, season. aud three quarters of Il
cupfui Of ground peanuts and pour the
mixture on the lightly beaten yolks of
three eggs Fold in the s;ifny beaten
whites. pour into n hot. buttcred bak-
ing dish and bake for twenty minutes.
Cannpes.
Rub the yolks of hard cooked eggs to
paste with equal quantities of sar-
dimes and chopped peanuts. Moistcn
with lemon juice. season ana serve
on rounds OF toast
Pcnnut Waters.
One-halt cupful of Eranulated sugar
and one-quarter cupful OF butter
creamed together. Add one tablcspoo
full of milk and one we'll beaten egg,
one-quarter Of tcaspoonful of salt
and one cupful Of ground peanuts. Mix
into this one and onc-haif cupfus or
pastry -four In which one tcaspoonful
of baking powder has been sifted
Roll very thin and cut in small rounds
or fancy shapes for the afternoon toa
table.
Peanut dc Luxe.
She'll and pour boiling water over
unroasted pcanut- to remove the skins !
Dry. place IN a frying pan and fry in
hot. deep fat until they are a deep
brown. Toss on brown paper and salt |
The hot water swclls the nuts, and |
this way of cooking makes them n do |
licious rival of the sailed almond.
Peanuts md Rice.
Wash half Il cupfui of rice thorough |
Is. Place in n baking dish with half a |
cupful OF milk, one cupful of water |
and half cupful broken peanuts |
Fake. stirring occasionally, until the !
rice is soft
Peanut Soup.
One cup of peanuts. roasted, shelled |
skins removed and pounded TO paste:
one-half q teaspoonful of salt, one
eighth Of tcaspoonful of pepper, one
pint of milk. one tablespoonful of -four,
one tablespoonful OF butter. Add pea
mats 10 tho milk and scald. Melt the
butter, add flour and seasoning; then
slowly add scaldcd milk and peanuts.
Cook until IT thickcns