The Colorado statesman., 1921-01-15

Peanuts Through
Besides making an excellent sand
witch filling, peanut butter can be used
to give flavor to a number of dishes
that are cheap. easy to make, and very
wholesome. The butter" which real
ly is just finely ground peanuts to
which salt has been added, can be
made at home very easily by putting
freshly roasted peanuts through
meat grinder after the red skins have
been removed from them. The ma
chine should be adjusted to grind as
fine as possible. If salt is added to
the nuts before they are ground 1t is
generally mixed in more thoroughly
The following recipes, which are lit
tie out of the ordinary, are recon-
mended by home economics specialists
of the United States Department Of
Agriculture.
: As a Substitute for Meat.
Meat substitutes. especially for
luncheon or supper, have been found
by many housekeepers to be success
full way of keeping down the food bill
and Of giving more variety to the
meals. Peanut butter souff1e has a
rich, nutty flavor and fluffy texture,
and when made by this recipe supplies
a little more protein and considerably
more fuel than a pound of average
beef. With eggs at 60 cents dozen
and peanut butter at 35 cents pound
the materials will cost about 80 cents
and will serve about four persons.
Peanut Butter Souffle.
2-s cupful peanut Juice. ,.
butter. i cupfui soIt' s'aie
cupful tomato breadcrumbs.
juice. teaspoonful salt
" teaspoonful onion eggs.
Mix together the first five ingredi-
ents, add the well-beaten yolks of the
eggs and fold in the stiffly beaten
whites. Pour the mixture into but
tered baking dish and cook In mod
crate oven for about 20 minutes. III
desired, water and little lemon juice
may be used instead of the tomato.
Serve the souffle with tomato sauce
made as follows:
teaspoonfuls but " teaspoo PM III
ter or other fat salt.
TIA blespo onfuls 1 cupful tomato
-four. juice.
Melt the butter, add the flour ana
cook for about a minute. Add the TO-
mato Juice and salt and stir the sauce
until 1t thickens. Either skim milk or
water favored with tomato catsup may
be used instead of the tomato juice In
making this sauce
An Economical Pudding.
A cottage pudding without eggs but
lilo nnddinR
at all, but here is recipe Tor peanut
butter cottage pudding that Is nutri-
tious and good even though 1t contains
none of these things. Moreover IL is
so hearty, that the main part OF the
meal may be somewhat less substan-
tial than usual.
Peanut Butter Cottage Pudding
teaspoonful salt y cupful peanut
~ p1,i. water tabIespoonfuls
1U o,,n,,,I, Aour lemon juice.
q cupful sugar
Sift the flour, salt and soda together.
Combine the water, peanut butter,
lemon Juice and sugar, and stir In the
dry ingredients. Beat the mixture
thoroughly, bake 1t in muffin pans, and
serve with chocolate or other pudding
sauce. If desired, four teaspoonfuls
of baking powder may be substituted
for the soda and lemon juice.
Peanut Butter Drop Cookies.
Cookies with chopped peanuts In
them or on the top have long been IA
vorites in many families. Cookies
made by the following recipe have the
same rich flavor and are economical
because the peanut butter replaces
eggs. milk and butter in the ordinary
recipes for sugar cookies, and are easy
to make because the peanuts are al
ready ground. Children, particularly,
will enjoy these cookies if given TO
them with milk or with a simple des-
sert.
/ cupful peanut but cupfuls flour.
ter. teasPoohIui sat-
cunfll sugar. teaspoonful soda.
tablespo onfuls l cupful water.
lemon juice.
Rub together the peanut butter
sugar and lemon juice, and add the
four. in which has been sifted the salt
and soda. Gradually stir in the water.
Drop the mixture by spoonfuls on
creased tin and bake for about 20 min
utes in a moderate oven. If desired
two teaspoonfuls of baking powder