The citizen. [volume] (Berea, Ky.) 1899-1958, 1917-12-13
TESTED USES FOR APPROVED
FOODS

fOUDS
The peanut, like many another
sturdy and unobtrusive friend IN
time of need, is beginning to be
valued at its true worth during these
days of stress. For years the lowly
ground-pea or peanut has been rec
commended by forward-looking die
ticians as a rich and cheap source
Of fat and protein, but most OF us
have not taken such Recommended
tions seriously, and have rather
| looked askance at any use OF the
peanut except as filling for sand
witches or rs a between-meal treat
for the children. Even the latter
use has been frowned upon by many
careful parents because OF the d.
gestive disturbances which were
prone to follow in the wake OF in
diligence in peanuts.
The peanut, hard and concentrated
food that il 4, needs to be carefully
mastcated. and youngsters rarely
chew the peanut as thoroughly a.
they should. As n result peanuts
have gained an undeservcd reputa-
ton for being hard to digest. When
properly masticatcd. they are reas-
onably digestible, and may be freely
used even with children OF over ten
years. The finely ground peanut
butter is comparatively new but
adaptable form in which peanuts
may be made to form a part Of in
Vulnerable simple but appetizing
dishes They are espcc tally good 10"
the main dish at either luncheon or
supper.
The reason that peanut buffers are
not more widely utilized is doubtless
because most people do not know
just how TO use them. Even peanut
/ butter sandwiches are seldom well
made. The butter" should never
be spread as il comes from the jac.
/ Put il in cup or bowl and combin"
/ il with twice as much thin cream,
milk. or water. Stir until thoroughly
creamy and Of the consistency of
mayonnaise, then vary the flavor by
adding little shaved cheese, chop
ped pickles or olives. hot catchup,
orange marmalade, chopped dates
and lemon juice. salad dressing, or
onion Juice, with little bit OF salt
as required.
1 Besides its use in sandwiches,
however, there are countless other
delicious ways Of using peanut but
ter. as in soups. breads, and cakes.
! II serve, Ldl a. Ihgi enllI inl
thickening and adds richness. color,
and flavor. No food, of course. can
be judged by its fuel value alone,
but it is interesting to note that
from the point Of fuel value, peanut
butter is worth three times its
weight i'm round steak, four times its
weight in eggs, seven times its
weight in potatoes. and twice its
weight in bread.
Peanut butter may be made at
home by putting the roasted peanuts
through the food chopper, using the
knife especially designed for that
purpose. The blending OF the pea
nuts in order to produce the best
results is. however. matter which
manufacturers have studied and eS-
perimpnted on very thoroughly. The
result is that we are able 10 pur-
chase numerous excellent brands all
ready TO use. Those shown here
have been tested by Doctor Wiley
in the Bureau 81 Foods, Sanitation
and Health. and have received the
star Of approval. A complete list
will be sent on receipt OF a request
accompanied with an addressed en-
velop bearing 3 cent stamp. Adj
dress Good Housekeeping Institute,
/ iO5 West 39th street, New York City.
The following recipes have been
tested in Good Housekeeping lnsti-
tute Kitchen and pronounced partic-
ularly good.
Peanut Butter Tomato Soup .
. cupfulls rice water; 2 cupfuii'
strained tomatoes; 4 tablespoonfuis
peanut butter; 4 tablespoonful flour;
1 tablespoonful butter; teaspoonf'i
salt; Y teaspoonful paprika.
Cook the butter and -four together
add peanut butter and seasoning,
and blend gradually and thoroughly
with the rest Of the ingredients
which have been cooking together
Goobsr. Spoon Bread
2 cupfuls boiled hominy grits; z
eggs. well beaten; 1 cupful milk; .
tablespoonfuls peanut butter; 2 Ia
blespoonfuls -four; " teaspoonful
salt. -,
Cream the peanut butter with