South Bend news-times. (South Bend, Ind.) 1913-1938, 1919-03-09
Peanut Proves
Valuable as am
Article OfDiet

VI lOlB llIues II mas UteH the
small boy and girl Of the household
who, as a rule, has been most in
terested in peanuts, and not so much
at home as at the zoo or circus or on
other festive jaunts where such a
delicacy seemed most appropriate.
Now, however. the humble peanut
is being welcomed into the kitchen
of the home, not from the charcoal
brazier on the street corner, but
from the same stores where other
other kitchen food supplies are pur-
chased. In short, the peanut is com
ing into its own as a valuable ar
ticle of diet
Various names have been given TO
this generally well-liked, but hith-
erto not highly respected nut; it has
been known as ground nut" earth
nut, and, rather more frequently,
especially in the southern sections
of the United States where it grows
luxuriantly, the "gober." Peanut
bushes or plants grow from about
10 inches TO 20 or even "a inches
in height They spread out well
and. in blossoming time. are COZ
cred with brilliant yellow flowers
AS these blossoms fall off and the
pods begin TO form, the stems bend
downward and soon bury themselves
in the earth, where the nut is de-
/ elODed Every one is. of course. ia
miliar with the dried pods, as they
are seen in market and on the fire.
quent street-corner stand. these con-
/ tanning one, two or three-oc-
casionally four-seeds or nuts
Peanuts and Cheese Roast-The
/ ingredients are: One cup of cooked
oatmeal. cup of grated cheese, 1
I cup OF chopped roasted peanuts or
/ "a cup of peanut butter. p cup Of
/ bread crumbs, ] tablespoon of salt.
| tablespoon of butter substitute,
small minced onion. y cup Of
chopped celery, l egg (this may be
omitted), a little cayenne pepper.
/ Cook the onion in the fat till tender.
I but not fried. Add to other in
gradients, moistening with a little
water and beaten egg. if used. shape
/ into a roll or pack into a baking
dish and sprinkle the top with
crumbs. Brown in the oven.
Peanut Marcaroni with Cheese
The ingredients are: Four cups of
macaroni or spaghetti pint of
milk. level tablespoons of butter
substitute. level tablespoons Of
bueter substitute. level table
! spoons of -four, I cup of grated
cheese. l cup Of chopped, roasted
/ peanuts, 1 tablespoon of salt and a
caroni as usual in boiling sailed water
\ for about 90 minutes. or until ten
der; il is easier to manage, if broken
/ into small pieces before cooking.
| While it is boiling. prepare a white
sauce. first rubbing the butter sub
stitute and flour together and dilut-
I ing with the milk stirring constant
\ ly until smooth and thick. If Jumps
! appear, put the sauce through a fine
strainer. Season with salt and
cayenne. When the macaroni is
done (the water in which il is
cooked may be used TO thicken a
/ soup), separate by washing with
cold water. and arrange a layer in
baking dish. Sprinkle a layer of
/ grated cheese over the macaroni, a
few chopped peanuts. and cover
! WIN SduNcs iNCpVdN uANAi bAC uAoiA ID
full. Sprinkle stale bread crumbs
over the top of the dish and set
away 10 he reheated. when wanted.
No bread need be served with this
dish.
Peanut Fondu - The ingredients
are: One cup OF peanuts. shelled,
cup OF soft bread crumbs. 2-S
cups Of milk. I egg. IL teaspoons
Of salt. a little cayenne pepper.
Grind the peanuts in meat grinder.
/ Mix together all the ingredients. ex-
cept the white of egg. Beat the
egg white stiff and fold il into the
mixture. Bake the fondu in we'll
creased pudding dish, in a moderate
over for 35 minutes.