HOW TO GROW THE PEANUT
And 105 Ways of
Preparing It
For Human Consumption
(Fourth Edition)
Bulletin no. 31, June, 1925
Experimental Station Tuskegee Normal And Industrial Institute Tuskegee Institute, Alabama
By
GEO. W. CARVER, M.S. AGR.
Director
Typesetting and presswork done by students of the printing division of the Tuskegee Normal and Industrial Institute
Of all the money crops grown by
Macon County farmers, perhaps there are none more promising than the
peanut in its several varieties and their almost limitless
possibilities.
Of the many good things in their
favor, the following stand out as most prominent:
1. Like all
other members of the pod-bearing family, they enrich the soil.
2. They are
easily and cheaply grown.
3. For man the
nuts possess a wider range of food values than any other legume.
4. The
nutritive value of the hay as a stock food compares favorably with that
of the cowpea.
5. They are
easy to plan, easy to grow, and easy to harvest.
6. The great
food-and-forage value of the peanut will increase in proportion to the
rapidity with which we make
it a real study. This will increase
consumption, and, therefore, must increase production.
7. In Macon
County, two crops per year of the Spanish variety can be raised.
8. The peanut
exerts a dietetic or a medicinal effect upon the human system that is
very desirable.
9. I doubt if
there is another foodstuff that can be so universally eaten, in some
form, by every individual.
10. Pork
fattened from peanuts and hardened off with a little corn just before
killing, is almost if not quite
equal to the famous red-gravy hams, or
the world renowned Beechnut breakfast bacon.
11. The nuts
yield a high percentage of oil of superior quality.
12. The clean
cake, after the oil has been removed, is very high in muscle-building
properties (protein), and the
ease with which the meal blends in with
flour, meal, etc., makes it of especial value to
bakers, confectioners,
candy-makers, and ice cream factories.
13. Peanut oil
is one of the best known vegetable oils.
14. A pound of peanuts contain a little
more of
the body-building nutrients than a pound of sirloin steak,
while of the
heat and energy producing nutrients it has more than twice as much.
VARIETIES
There are many varieties of the
peanut, all possessing more or less merit. A number have been tested
here on our Station grounds and we can heartily recommend the
following varieties in the order named:
1st, The Spanish.—As
compared
with most other varieties, the vines are small, and upright in
growth, with nearly all the pods clinging close to the tap-root;
hence, they can be planted closer together and the yield will be
larger.
This variety produced 59 bushels
per acre on very light, sandy soil.
2nd, The Georgia and Tennessee
Red.—These are practically one and the same variety-habit
of growth,
and fruiting qualities are much the same as the Spanish-with us it
made a slightly lower yield.
This variety has from three to four
kernels to the pod. The nuts are rich in flavor.
3rd, The Virginia Running
Variety.—This variety is often referred to as the typical
American
peanut. It is decidedly the most popular with the trade. The pods are
large and white, the vines spreading, and under favorable conditions
it fruits nearly out to the ends of the branches.
SOIL
With reference to soil, there are
two things to bear in mind; viz., whether they are for market or home
consumption.
The trade demands a light-colored
shell, which is only produced on light, sandy, porous soil.
More bushels per acre can be grown
on stiff clayey soil than upon light soil, but the pods will be
stained dark. In fact, any land that will produce good corn will
produce good peanuts provided there is plenty of lime in it.
PREPARATION
In the preparation of the soil, the
chief essentials are:
1.
Deep
plowing, from 8 to 9 inches.
2.
Thorough
pulverization with a harrow, drag, smoothing board, etc.
3.
Remove all stones, roots, stumps, clods, and
obstructions of all kinds.
FERTILIZERS
FOR
PEANUTS
The peanut is an interesting plant,
in that it adjusts itself to many kinds and methods of fertilization.
It does well fertilized exactly as for corn; makes a splendid yield
when given the same treatment as cowpeas; does equally well when
fertilized the same as for cotton.
For the sandy soils of Macon
County, we found the following compost mixture most satisfactory:
In the fall and winter, a large pen
was filled with leaves—muck from the swamp—and farmyard manure.
The mixture consisted of one load of leaves from the woods together
with the rich top earth, one load of muck from the swamp, and one
load of manure from the barns, pig-pen, poultry house, etc. The pen
was filled in this way, a rough shed put over it to throw off the
excess of water, so that the fertility would not be washed out.
Eighteen tons of this mixture, together with 100 lbs. acid phosphate,
50 lbs. kainit, and 200 lbs. lime, were applied to the acre.
Where one must depend upon a
commercial mixture, the one given below gave decidedly the largest
yield:
• Acid
Phosphate ..........55 lbs.
• Cotton-seed
meal ....125 lbs.
• Kainit ........................100
lbs.
• Barnyard
manure .........3 tons.
• Agricultural lime ........200 lbs.
Note—On soils containing lime, do
not add any to the fertilizer mixture.
PLANTING
The time for planting the peanut in
this locality is practically the same as for corn, beginning about
the middle of March when not hulled, and the first of April when
shelled. A good plan is to break the shell crosswise; they come up
almost as quickly as when shelled.
If the Spanish peanut is shelled
and planted early in April, it will mature about the middle of July,
when they can be pulled, the ground prepared again, reseeded, and a
second crop produced.
There are two principal methods of
planting the peanut; viz., in drills and checks. The drill method
proved most desirable with us, giving the largest yield.
For the Spanish we placed our rows
from 2 1/2 to 3 feet apart; for the running varieties, from 3 to 3
1/2 feet apart. Furrows were run as nearly 4 inches deep as possible,
the compost put directly into the furrow, and the nuts planted on it.
CULTIVATION
If the land has been well prepared
as above directed and is practically free from weed seeds, the
cultivation will be quite simple. Cultivate only enough to keep the
ground soft and mellow and free from weeds.
There are two methods, however, of
cultivating the peanut; viz., the ridge method, and the flat method.
We tried both, and the flat method gave decidedly the best results.
HARVESTING
The time to harvest varies with the
date of planting and the variety of peanut. Experienced planters
prefer to get their crop harvested before the first killing frost,
because it not only injures some of the nuts, but greatly damages the
hay, by lowering its feeding value and causing the vines to drop
their leaves.
There are a number of special plows
and devices made to render harvesting of a crop as easy as possible.
All of them have more or less merit. The small farmer, however, can
use to good advantage the same method used in harvesting the sweet
potato; viz., that of plowing a furrow on each side of the vines, and
then bursting out the middle containing the vines, which can be
picked up readily, the earth shaken off and the vines, wind-rowed,
loosely piled, or treated in any way desired. An old and favorite way
is to plow up the vines in the morning of a warm, sunshiny day,
allowing them to dry until late in the afternoon when they are
gathered up and stacked around poles, which are about 7 feet high,
and set firmly in the ground at convenient places over the field.
Logs or poles should be laid on the
ground around the center pole, so as to keep the vines off the
ground. Stack loosely so the air can pass through freely. Care should
be taken to stack the vines so the peanuts will be on the inside next
to the pole.
Cap the stacks with hay, straw,
corn stalks, or anything that will turn the water. If the weather is
good they may be safely picked, in from 15 to 20 days after stacking.
PICKING
There are so many good pickers on
the market now, together with a great many simple and effective
home-made devices, that I think any further mention of them would be
wholly out of place.
PREPARATION
FOR
MARKET
Peanuts, like everything else, sell
more quickly and bring a better price if the nuts are uniform in
size, clean, and the shells of a bright color. If washing is
necessary, it should be done on a clear warm day, and they should be
dried quickly in the sun.
A large number of the pops and
otherwise faulty nuts can be removed by winnowing them in a good
strong wind, like peas. They should now be put in bags holding 100
lbs. each. Put away in a dry, well ventilated house until ready to
sell. The pops and faulty nuts can be fed to the hogs.
PEANUT HAY
Hay made from peanut vines, like
all our cultivated pod-bearing plants, possesses high feeding value.
The following table, from the best known authorities, shows it as
compared with alfalfa, cow-pea vines, crimson and burr clover (air
dried material)
|
Name
|
Water
|
Crude
ash
|
Protein
|
Crude fiber
|
|
Fats
|
Carbohydrates
Fat-
formers
|
|
Peanut
|
7.83%
|
17.04%
|
11.75%
|
22.11%
|
1.84%
|
46.95%
|
|
Alfalfa
|
6.95%
|
7.49%
|
16.48%
|
31.38%
|
2.03%
|
42.62%
|
|
Cow-pea Vines
|
10.29%
|
9.10%
|
19.72%
|
21.99%
|
4.04%
|
45.15%
|
|
Crimson Clover
|
9.6%
|
8.6%
|
15.2%
|
27.2%
|
2.8%
|
36.6%
|
|
Red Clover
|
14.30%
|
7.47%
|
12.84%
|
29.27%
|
2.11%
|
48.31%
|
It is readily seen by the above
table that peanut hay compares very favorably with the much prized
market hays of superior feeding value. One and one-fourth tons of
cured hay was produced on an acre in our Station, in addition to the
59 bushels of nuts.
AS A FOOD FOR
MAN
By reason of its superior food
value, the peanut has become almost a universal diet for man, and
when we learn its real value, I think I am perfectly safe in the
assertion that it will not only become a prime essential in every
well-balanced dietary, but a real necessity. Indeed, I do not know of
any one vegetable that has such a wide range of food possibilities
either raw or cooked.
Below are given 105 ways of
preparing the peanuts for human consumption, with the hope that every
farmer will learn to appreciate them and raise large quantities for
his own consumption; and also with the hope that the city folk will
find the diet not only wholesome, satisfying, healthful and
appetizing, but very economical. Fourteen recipes were selected from
this number, and a five course luncheon served to ten food
specialists; and each one without exception was enthusiastic over it,
and said it was the most satisfying luncheon he or she had ever
eaten.
A glance at the table below is
sufficient to impress anyone most favorably with the superior value
of the peanut as a food:
|
Food
|
Water
|
Protein (muscle builders)
|
Carbohydrates (fat formers)
|
|
Peanuts
|
9.2%
|
25.8%
|
63.0%
|
|
Boston beans
|
12.6%
|
22.5%
|
59.6%
|
|
Cowpeas
|
13.0%
|
21.4%
|
60.8%
|
No. 1, PEANUT
SOUP
One quart of milk, 2 tablespoons
butter, 2 tablespoons flour, 1 cup peanuts.
Cook peanuts until soft; remove
skins, mash or grind until very fine; let milk come to a boil; add
the peanuts; cook 20 minutes.
Rub flour into a smooth paste with
milk; add butter to the peanuts and milk; stir in flour; season with
salt and pepper to taste; serve hot.
No. 2, PEANUT
SOUP
NUMBER TWO
Take roasted peanuts; grind or mash
real fine; to every half a pint add a quart of milk, half a teaspoon
salt, 1 saltspoon pepper, 1 small onion minced very fine, 1 bay leaf,
1 stalk of celery chopped very fine or a saltspoon celery seed. Cook
for 15 minutes. Great care must be exercised to keep from burning.
Moisten 1 tablespoon of corn starch
in a quarter cup of cold milk; add to the soup; stir until thick and
smooth; strain through a fine sieve, and serve with peanut wafers.
No. 3, PEANUT
BISQUE
To 3 cups of boiling milk, add half
a teaspoon chopped onion, a pinch of salt and pepper; rub to a smooth
paste a tablespoon of flour with water; add half cup of peanut
butter; stir in the flour; boil 3 minutes longer; serve with peanut
wafers.
No. 4, PEANUT
SOUP
NUMBER FOUR
Boil 10 minutes in half a cup of
water, half a cup of chopped celery, a tablespoon of chopped onion,
the same amount of red and green peppers mixed; add a cup of peanut
butter and 3 cups of rich milk to which has been added 1 tablespoon
of flour; add 1 teaspoon of sugar; boil two minutes and serve.
No. 5,
CONSOMME OF
PEANUTS.
Take 1 pint of shelled peanuts;
boil or steam until the skins can be removed; boil in salted water
until tender and until nearly all the water boils away; add 1 quart
of beef stock, a few grains of cayenne pepper, half a teaspoon salt;
let boil slowly for 10 minutes; serve hot.
No. 6, PUREE
OF
PEANUTS
• 1 pint of
peanuts, blanched and ground
• 1 tablespoon butter
• 1 egg well
beaten
• 1 pint milk
• 1/2 cup
cream
• NOTE—Unless designated otherwise, the
peanuts
should be blanched.
Let the milk and cream come to a
boil; stir in all the other ingredients; add more milk if too thick;
salt and pepper to taste; serve at once with peanut wafers.
No. 7, PUREE
OF
PEANUTS NUMBER TWO (EXTRA FINE)
Take 1 pint of peanuts; roast until
the shells rub off easily (do not brown); grind very fine; add a
saltspoon of salt, 1 teaspoon of sugar; pour on boiling water, and
stir until thick as cream. Set in double boiler and boil from 8 to 10
hours; set away and allow to get thoroughly cold; turn out. Can be
eaten hot or cold. When sliced, rolled in bread crumbs or cracker
dust and fried a chicken brown, it makes an excellent substitute for
meat.
A generous layer between slices of
bread makes an excellent sandwich.
No. 8, PEANUT
BREAD NUMBER ONE
Into any good biscuit dough, work
in a liberal supply of blanched and ground nuts; roll out thin; cut
in small discs, and bake in a quick oven and serve hot.
No. 9, PEANUT
BREAD NUMBER TWO
• 1/3 cupful
blanched and chopped nuts
• 1/2 cupful
sweet milk
• 1/2 cupful
sugar
• 1 egg, beat
in 2 teaspoons baking powder
• 2 cupfuls sifted flour
Mix these ingredients; make into
small loaves or biscuits; let rise for one-half hour. Bake in a slow
oven until done, which will require about 50 minutes.
No. 10,
ENGLISH
PEANUT BREAD
• 2 cups
liquid yeast
• 2
tablespoons of sugar
• 1
tablespoon butter
• 1 teaspoon of salt
Add flour as long as you can, stir
it well with a spoon; beat it long and hard; let it stand in a warm
place over night; in the morning add one cup of blanched and finely
chopped peanuts; add flour to make a soft dough; let stand in a warm
place until light; bake in a moderate oven one hour.
No. 11, AUNT
NELLIE’S PEANUT BROWN BREAD
• 1 1/2 cups
white flour
• 2 teaspoons
baking powder
• 1 1/2 cups
Graham flour
• 1 teaspoon
salt
• 1 1/2 cups
blanched and ground peanuts
• 1/2 cup sweet milk, or just enough to
make a
soft dough
Mix well together and bake in a
moderate oven.
No. 12, OAT
MEAL
PEANUT BREAD (DELICIOUS)
• 2 cups
liquid yeast
• 1 teaspoon
salt
• 2 cups
rolled oats
• 1
tablespoon butter
• 2 teaspoons sugar
Add white flour as long as you can
stir it; beat well; let rise over night; stir up well in the morning;
add one cup of chopped or ground peanuts; pour into buttered
baking-pan and set in a warm place to rise; when light bake in a
moderate oven for one hour.
No. 13,
PEANUT
BREAD NUMBER THREE
A delicious loaf can be made by
adding half a pint of finely ground nuts to every loaf of bread when
baking. Add the nuts when the bread is worked down the last time.
No. 14,
PEANUT
ROLLS NUMBER ONE
• 2 cups of
soft, white bread-crumbs
• 4
tablespoons peanut butter
• 1/2 cupful
grated cocoanut, chopped fine
• 1 saltspoon
celery seed
• 1 teaspoon
salt
• 1 well
beaten egg
• 1/2 pound blanched and ground peanuts
Mix thoroughly; make into rolls,
and fry in a deep fat, or bake in an oven; serve with nut sauce.
No. 15,
PEANUT
ROLLS NUMBER TWO
Make the dough exactly the same as
for Parker House rolls. At the last working, add a heaping teaspoon
of ground peanuts, and work into each roll.
No. 16,
SWEDISH
NUT ROLLS
• 1 pint
milk, scalded
• 1/2 cup
yeast
• to 7 or 8
cups flour
• 1/2 cup
butter
• 1 scant
teaspoon salt
• 1/4 cup
sugar
• 2 eggs (whites)
Mix early in the morning a sponge
with the milk, sugar, salt, eggs, and yeast, using flour enough to
make a drop batter. Place in a pan of warm water, and when light add
the butter (softened) and enough more flour to thicken it. Knead
well, and let it rise again.
When light roll out into a large
triangular piece one third of an inch thick. Spread all over with
soft butter and a sprinkle of sugar, cinnamon, and a generous coating
of finely ground peanuts. Roll over and over; cut off slices an inch
thick; lay them on a well-buttered pan with the cut-side down: Let it
rise again, and bake in a moderate oven.
No. 17,
PEANUT
COOKIES NUMBER ONE
• 3 cups
flour
• 1/2 cup
butter
• 2 eggs
• 1 cup sweet
milk
• 1 cup sugar
• 1 teaspoon
baking powder
• 11/2 cups ground peanuts
Cream butter and sugar; add eggs
well beaten; now add the milk and flour; flavor to taste with
vanilla; and the peanuts last; drop one spoonful to the cooky in well
greased pans; bake quickly.
No. 18,
PEANUT
COOKIES NUMBER TWO
• 4 teaspoons
butter
• 2 teaspoons
baking powder
• 1 cup sugar
• 2 cups
flour
• 2 eggs well
beaten
• 1 cup ground peanuts
Sweet milk sufficient to make a
stiff batter. Drop on well greased tins and bake quickly.
No. 19,
PEANUT
COOKIES NUMBER THREE
• 1/3 cup
butter
• 1/2 cup
flour
• 2 eggs,
well beaten
• 1 teaspoon
baking powder
• 1/2 cup
sugar
• 1 teaspoon
lemon juice
• 1 cup
blanched and finely
• chopped peanuts
Sweet milk enough to make a stiff
batter. Cream the butter and add the sugar and eggs well beaten. Sift
the flour and baking powder together. Add the butter, sugar, eggs,
and flour; then add the milk, nuts and lemon juice. Drop from a spoon
on an unbuttered baking sheet; sprinkle with chopped nuts, and bake
in a very slow oven.
No. 20,
PEANUT TEA
ROLLS (DELICIOUS)
• 2 cups
raised sponge
• 1/2 cup
butter
• 1 cup sugar
• 1 cup ground peanuts
Take two cups of sponge, the sugar,
melted butter, eggs, peanuts, and salt to taste, Mix thoroughly;
knead in enough flour to make dough as for rolls. Set in a warm place
to rise; when light, shape into rolls; let rise until twice their
size; rub melted butter over the top with a small paint brush; then
sift sugar and ground peanuts over the top.
No. 21,
PEANUT
BARS
• 2 cups
flour
• 1 cup
coarsely chopped peanuts
• 1/2 cup
milk
• 1 teaspoon
baking powder
• 1/2 cup
sugar
• 1 egg
• 2
tablespoon butter
• Pinch of salt
Sift flour, salt, and baking powder
into a bowl; rub in the butter, nuts, and sugar; mix to a rather
stiff dough with the egg and milk; turn on to a floured board, and
roll out two-thirds of an inch thick; cut into bars of convenient
size, and fry in the fat until golden brown.
No. 22,
PEANUT
WAFERS NUMBER ONE
• 2 cups
flour
• 1/2 cup
rolled peanuts
• 1cup water
• 1/2 cup
butter
• l cup sugar (powdered)
Rub the butter and sugar together
until light and creamy; add the flour and water alternately. Lastly
add the peanuts; drop on buttered tins, and bake quickly. Cut into
squares while hot, as it soon gets brittle after cooling.
No. 23,
PEANUT
WAFERS NUMBER TWO
• 1 cup flour
• 1 egg
• 1 cup sugar
• 1 cup
blanched nuts
• 1/4 cup butter
Grind or roll the nuts; stir into
butter; drop on buttered tins, and bake quickly.
No. 24,
PEANUT
WAFERS NUMBER THREE
• 3
tablespoons flour
• 1 cupful
ground peanuts
• 2
well-beaten eggs
• 1/2 lb.
brown sugar
• 1/2 teaspoon baking powder
Mix thoroughly; drop on buttered
paper and bake slowly to a light brown.
No. 25,
PEANUT
MUFFINS NUMBER ONE
• 1/2 cupful
chopped peanuts
• 2 eggs
beaten very light
• 1/2
teaspoon soda, dissolved in a tablespoon of water
• 1/2 pint
thick sour butter milk
• 1/2
teaspoon salt
• 1 1/2 cupfuls flour or enough to make
a stiff
batter
Add soda to the sour milk; stir
well; make the batter quickly; when ready to drop into the pans add
peanuts; baked in a quick oven from 20 to 25 minutes.
No. 26,
PEANUT
MUFFINS NUMBER TWO
Use the above recipe and in
addition add 1/2 cupful of cold cooked rice. Chopped figs, dates,
etc., make very pleasing variations.
No. 27,
PEANUT
DOUGHNUTS NUMBER ONE
• 2 eggs,
beaten light
• 1/2
teaspoon soda
• 1 cup sugar
• 4 cups
flour
• 1 cup sour
milk
• 1 saltspoon
salt
• 1 saltspoon
cinnamon
• 3
tablespoons melted butter
• 1 cup finely ground or chopped
peanuts
Into the well-beaten eggs stir the
sugar, butter, milk, and nuts; add flour to make a dough just stiff
enough to roll out; roll, cut out and fry in deep fat hot enough for
the dough to rise at once.
No. 28,
PEANUT
DOUGHNUTS NUMBER TWO
• 1 pint
sweet milk
• 1 egg, well
beaten
• 1/2 cup
butter (softened)
• 1
tablespoon lemon juice
• 1 cup sugar
• 51/2 to 6
cups flour
• 2/3 cup
yeast
• 1 pint chopped peanuts
Mix in the order given; rise slowly
till light; roll out and cut in shape; rise quickly until very light,
then fry in hot fat.
CAKES
No. 29,
PEANUT
CAKE NUMBER ONE
• 1/4 lb.
butter
• 2 cups
flour
• 1 cup
finely ground peanuts
• 4 eggs
(whites only) well beaten
• 3/4 cup
water
• 1 teaspoon baking powder
Beat the sugar and butter to a
cream; add the water and flour; stir until smooth; add half the well
beaten whites, then the nuts, then the remainder of the whites and
the baking powder; pour into square, flat pans lined with greased
paper to a depth of three inches, and bake in a moderate oven for 45
or 50 minutes.
No. 30,
PEANUT
CAKE NUMBER TWO
• 9 ounces
flour
• 1 teaspoon
vanilla
• 4 ounces
butter
• 1/4
teaspoon salt
• 4 eggs
• 1 teaspoon
baking powder
• 4 ounces of chopped peanuts
Sift flour, salt, and baking powder
together; cream the butter and sugar; add the vanilla, chopped nuts,
yolks of eggs, well beaten; add flour, then whipped whites, and beat
well; bake in a shallow pan in medium oven; when cold, ice with
boiled icing.
No. 31,
PEANUT
ROLL CAKE WITH JELLY
• 4 eggs
• 2/3 cup
flour
• 2/3 cup
powdered sugar
• 1/4
teaspoon salt
• 1/2 teaspoon baking powder
Beat egg yolks and sugar till
light; add mixed dry ingredients, then stiffly beaten whites; mix
lightly together. Bake in thin sheet in a quick oven. As soon as done
turn quickly on a towel wrung out of water; spread with jelly;
sprinkle liberally with coarsely chopped peanuts; roll up and dust
with powdered sugar.
No. 32,
PEANUT
LAYER CAKE
Make cake exactly the same as for
roll cake, except bake in jelly cake tins. Make the pastry cream as
follows:
• 2 cups
sugar
• 1 1/2 pints
milk
• 3
tablespoons corn starch
• 1
tablespoon butter
• 2 teaspoons
extract of lemon
• 1 pint coarsely ground peanuts
Add peanuts to the milk; let simmer
5 minutes; with sugar add the starch dissolved in a little cold
water; as soon as it reboils take from the fire; beat in the yolks;
return to the fire two or three minutes to set the eggs; when cold
spread between the layers of cake, and finish with clear icing
garnished with blanched peanuts.
No. 33,
METROPOLITAN CAKE WITH PEANUTS
• 1 1/2 cups
butter
• 1/2 cup
milk
• 1 cup
granulated sugar
• 1 cupful
chopped peanuts and citron mixed
• 2 teaspoons
baking powder, sifted with the flour
• 2 1/2 cups
well sifted flour
• 4 eggs (whites)
Cream the butter and sugar, flour,
nuts and citron before adding; bake 45 minutes in a moderate oven;
flavor icing with lemon extract and garnish top with split peanuts
and pecan meats.
No. 34,
PEANUT
CAKE WITH MOLASSES
• 2 cups
molasses
• 2 cups hot
water
• 1 cup brown
sugar
• 4 cups
flour
• l cup lard
• 1 egg
• 1 pint
ground peanuts
• 1/4 a
nutmeg, grated
• 2 teaspoons
cinnamon
• 1 heaping
teaspoon soda
• 1/2 teaspoon cloves
Mix the peanuts, spices, and soda
with the flour, heap the measure of flour slightly; mix the molasses,
sugar, lard, and water; stir in the flour; add the beaten egg last.
Bake in a shallow dripping pan, and sprinkle with powdered sugar just
before putting in the oven.
No. 35,
PEANUT
PUDDING
• 1 cup
molasses
• 1/2 cup
butter
• 1 cup hot
water
• 3 cups
flour
• 1 teaspoon
soda
• 1/4 cup coarsely ground peanuts
• Sauce for same:
1
tablespoon butter
• 1/2 cup
sugar
• 1 teaspoon
flour
• 1/2 teaspoon ground cloves
Mix and steam two hours. Mix all to
a cream; pour over this enough boiling water to make it like cream;
flavor to suit taste.
No. 36,
PEANUT
STRIPS WITH BANANAS
• 1 cup oat
flakes
• 1 cup flour
• 1 cup
peanut meal
• 2 cups
mashed banana pulp
• 1 cup sugar
• 1/2 cup
butter (softened)
• 1 saltspoon (or more) of salt
• Blend all together; roll out 1/4 of
an inch thick; cut in strips, and bake in a quick oven.
MISCELLANEOUS
DISHES FROM PEANUTS
No. 37, LIVER
WITH
PEANUTS
Boil the liver from two fowls or a
turkey; when tender mash them fine; boil one pint of blanched peanuts
until soft; mash them to a smooth paste; mix and rub through a
puree-strainer; season to taste with salt, pepper, and lemon juice;
moisten with melted butter; spread the paste on bread like
sandwiches, or add enough hot chicken stock to make a puree; heat
again and season with salt, pepper, and lemon juice.
No. 38, MOCK
CHICKEN
Blanch and grind a sufficient
number of peanuts until they are quite oily; stir in one well-beaten
egg; if too thin, thicken with rolled bread crumbs or cracker dust;
stir in a little salt. Boil some sweet potatoes until done; peel and
cut in thin slices; spread generously with the peanut mixture; dip in
white of egg; fry to a chicken brown; serve hot.
No. 39, MOCK
VEAL
CUTLETS
Wash one cup of lentils, and soak
over night; in the morning strain and parboil in fresh boiling water
for 30 minutes; drain again and cook until soft in sufficient boiling
water to cover them; rub through a sieve and to the puree add 1/4 cup
of melted butter, 1 cup of fine Graham bread crumbs, 1 cup of
strained tomatoes to which a, speck of soda has been added, 1 cup of
blanched and chopped peanuts, 1 tablespoon each of grated celery and
minced onions; season with 1/4 teaspoon of mixed herbs, salt and
pepper; blend all thoroughly together, and form into cutlets; dip
these into egg and then in fine bread-crumbs; place in a well-greased
baking pan, and brown in quick oven; arrange around a mound of well
seasoned mashed potatoes, and serve with brown sauce.
No. 40,
PEANUT
PATTIES
• 1 pint
toasted bread crumbs rolled fine
• 1 pint of
mashed potatoes (white or sweet)
• 2 teaspoons baking powder dissolved
in the
yolks of two eggs.
Season with salt, pepper, sage, and
mace; heat all together; form into small cakes; dip each cake into
the whites of the eggs, then into peanut meal, and brown lightly in a
frying pan containing a little pork fat, not deep fat; turn and brown
on both sides.
No. 41, BROWN
SAUCE
Mix thoroughly 1 teaspoon of peanut
butter and 2 tablespoons browned flour with 1 tablespoon cream; add
gradually 2 cups hot milk, and stir and cook until the mixture
thickens; just before serving add 4 tablespoons strained tomatoes,
and a little salt and pepper.
No. 42,
PEANUT
SAUSAGE
Grind 1/2 pound of roasted peanuts,
1/2 pound pecans, 1 ounce hickory nuts, and 1/2 pound walnut meats.
Mix with six very ripe bananas; pack in a mould, and steam
continuously for two hours; when done remove from lid of kettle or
mould, and when mixture is cold turn out and serve the same as roast
meat sliced thin for sandwiches, or with cold tomato sauce or other
sauce.
No. 43,
PEANUT AND
CHEESE ROAST
• 1 cup
grated cheese
• 1 cup bread
crumbs
• 1 teaspoon
chopped onion
• 1 cup
finely ground peanuts
• 1
tablespoon butter
• Juice of
half a lemon
• Salt and pepper to taste
Cook the onion in the butter and a
little water until it is tender. Mix the other ingredients, and
moisten with water, using the water in which the onion has been
cooked. Pour into a shallow -baking dish, and brown in oven.
No. 44,
PEANUT
OMELET
Cream a slice of bread in half a
cup of rich milk; beat the whites and yolks of two eggs separately;
add the yolks to the bread crumbs and milk; to half a cup of finely
ground peanuts add a dash of pepper and salt; mix thoroughly; fold in
the whites, and cook as usual in a buttered pan.
No. 45, BAKED
PEANUTS WITH RICE
• 4 cups milk
• 1/3 cup
rice
• 1/2 cup
sugar
• 1
tablespoon lemon juice
• 1/2
teaspoon salt
• 1 cup coarsely ground peanuts
Wash rice, putting a layer of rice
and a layer of peanuts into a well-buttered pudding dish until all is
used; mix the salt and sugar, sprinkling each layer with it; finish
with a layer of peanuts on top, pour on the milk, if it does not
cover the rice put in sufficient water; bake three hours in a very
slow oven; add hot water if it cooks too dry.
No. 46,
PEANUT
MACARONI AND CHEESE
• 1 cup
broken macaroni
• 1 cup rich
milk
• 2
tablespoons flour
• 2 quarts
boiling salted water
• 1 cup
coarsely ground peanuts
• 1/4 to 1/2
pound cheese
• 1/2
teaspoon salt
• A dash of cayenne pepper
Cook macaroni in the boiling salted
water; drain in a strainer, and pour cold water over it to keep the
pieces from sticking together; mince cheese, and mix with all other
ingredients except the macaroni; put sauce and macaroni in alternate
layers in a well buttered baking dish; cover with buttered crumbs,
and bake slowly until crumbs are brown.
No. 47,
PEANUT PIE
CRUST
Add at the rate of 1 tablespoon of
finely ground peanuts to one piecrust. You will be pleased with the
agreeable change in piecrusts or any other pastry.
No. 48,
PEANUT
BREAKFAST CAKES
Mash two cups of well-cooked, split
peas or beans; press through a sieve; add 1 teaspoon grated celery, 1
teaspoon minced onion, 1 cup milk, 1 cup softened bread crumbs, 1
tablespoon butter, 1 cup crushed peanuts, 1 well-beaten egg; season
with salt and pepper; form into small flat cakes, and brown in hot
fat; place a nicely poached egg on each cake; garnish with parsley,
and serve with hot cream or brown sauce.
No. 49,
PEANUTS
AND MUSHROOMS
Cook 2 tablespoons of chopped
onions and 1/2 cup chopped fresh mushrooms in 4 tablespoons of butter
for five or six minutes; stir in 2 tablespoons flour, a little salt
and pepper, and l 1/2 cups milk; cook and stir a while for five
minutes longer; then add one cup of finely chopped peanuts,: reheat
and boil slowly for 10 minutes. Serve on squares of buttered toast.
No. 50 PEANUT
TIMBALES
• 1/2 pint of
peanuts cooked until soft in salted water; drain and mash.
• 2 well
beaten eggs and two cups thin cream, added to the nuts.
• 1/2 teaspoon of salt, and a dash of
pepper.
Turn into custard cups; put the
cups in a basin; surround them with boiling water; cover the tops
with buttered paper, and bake in a moderate oven for 20 or 25
minutes; then unmould and serve with a little cream sauce poured
around them.
No. 51,
PEANUT
BUTTER
Shell the peanuts; roast just
enough so that the hulls will slip off easily; remove all the hulls
by gently rolling, fanning, and screening; grind very fine in any
sort of mill, passing through several times if necessary; pack in
cans, bottles, or jars, and seal if not for immediate use. Some
manufacturers add a little salt and a small amount of olive oil;
others do not, according to taste. For small quantities of butter a
good meat grinder will answer the purpose. If the nuts are ground
fine enough no additional oil will be necessary.
STUFFINGS
No. 52,
PEANUT
STUFFING NUMBER ONE
Crumble a pint of corn bread,
adding to it a grated rind of one lemon, a cup of finely chopped
peanuts, two tablespoons of mixed dried herbs, salt and pepper to
taste, and one-half cup of melted butter. Bacon drippings may be used
instead of butter.
No. 53,
PEANUT
STUFFING NUMBER TWO
• 1/2 pint
shelled and, roasted peanuts (peanut meal can be used)
• 4 drops
onion juice
• 1 teaspoon
chopped parsley, slightly moistened with cream
• 1/2
teaspoon powdered herbs.
• Season highly with salt and pepper
No. 54,
PEANUT
STUFFING NUMBER THREE
• 2 cups hot
mashed potatoes
• 1 teaspoon
onion juice or grated onion
• 1/2 cup
ground peanuts (peanut meal is excellent).
• 1 teaspoon
salt
• 1/4
teaspoon paprika
• 4
tablespoons thick cream
• 1
tablespoon butter
• 2 eggs
(yolks)
• One
teaspoon of sweet herbs if desired.
• Blend all together, and stuff in the
usual
way.
No. 55,
PEANUT
MEAL NUMBER ONE
Blanch the peanuts and grind, very
fine but not sufficient to become too oily. This meal is especially
fine as a substitute in making almond macaroons and small cakes, to
which it imparts the desired almond flavor, and is much cheaper than
the almond meal.
No. 56, BROWN
PEANUT MEAL
Roast the peanuts carefully without
scorching; when a rich light brown rub off the hulls and grind the
same as for No. 49. This meal has many uses, such as soups, gravies,
cakes, and candies, etc.
No. 57, CREAM
PEANUTS
• 1 teaspoon
sugar
• 1 saltspoon
salt
• 1 cup cream
• 1 pint
white crowder peas
• 1 pint
peanuts
• 1/2 teaspoon pepper
Boil the peas until thoroughly
done; pass through a colander. Grind or crush the blanched peanuts;
add all the ingredients except the cream and nuts; boil thirty
minutes; mix the cream and nuts together with a tablespoon of flour;
mix thoroughly; stir into the boiling peas; boil five minutes; whip
vigorously until light, and serve. If one spoonful of flour is not
sufficient add more.
No. 58,
SALTED
PEANUTS
Roast the peanuts; shell and remove
the thin hulls, put in a pan; butter slightly, put in oven and heat
through; spread on piece of white paper, sprinkle with fine salt, and
serve.
No. 59,
PEANUT
BUTTER SANDWICHES
Roast the desired number of
peanuts; rub the thin hull off the nuts; grind or rub in a mortar
until quite smooth and oily; salt to taste, and spread a thin layer
between crackers, lunch biscuits, rolls, or bread of that character.
If the butter is not as thin as you wish, add a little fresh cow’s
butter, a little milk or water and rub well. This butter will not
keep as well as when the milk or butter is left out.
SALADS
No. 60,
PEANUT
SALAD NUMBER ONE
• 1 small
cabbage
• 1 cup
vinegar
• 1 teaspoon
flour
• 1 teaspoon
butter
• 1 teaspoon
mustard
• 1/2
teaspoon pepper
• 1 teaspoon
sugar
• 2 eggs
• 1 pint
peanuts
• 2 teaspoons salt
Chop cabbage and peanuts up fine;
add the salt and pepper. Cream the butter, mustard, sugar, and flour
together; stir in the vinegar; cook in double boiler until stiff; add
yolks of the eggs. Pour over nuts and cabbage, and serve.
No. 61,
PEANUT
SALAD NUMBER TWO
• 1 cup
roasted peanuts
• 1 cup sour
apples.
• Chop the nuts and apples together.
• Make a dressing of—
1/2 cup
water
• 1/2 cup
sugar
• 2
tablespoons butter
• 1/2 cup
vinegar
• 1
tablespoon flour
• 1 egg
Whip all together, and let boil
long enough to thicken; then pour over salad; serve on crisp lettuce
leaves.
NOTE—If the nuts are very greasy,
allow them to drain before applying the salt.
No. 62,
PEANUT
SALAD NUMBER THREE
Blanch peanuts; put in the oven and
brown with a bit of butter and a sprinkle of salt; when cold chop
coarsely. To each cupful of nuts add two cups of finely shredded
celery and an equal amount of sour apples; mix thoroughly; serve on
lettuce leaves with mayonnaise dressing.
No. 63,
PEANUT AND
DATE SALAD
• 2 cups
dates, stoned and cut into small pieces cup coarsely ground peanuts
• 2 cups
celery, finely cut
Stir well, then mix with cream salad dressing.
No. 64,
PEANUT
SALAD WITH BANANAS
Slice bananas through center;
spread out on lettuce leaves, and sprinkle liberally with chopped
peanuts; serve with mayonnaise or plain salad dressing.
ICE
CREAM
No. 65,
PEANUT ICE
CREAM NUMBER ONE
• 1 pint
cream
• 1 pint
peanuts
• 3 eggs
• 2 quarts
milk
• 2 teaspoons
vanilla
• 2 cups
sugar
Roast, shell, and roll the peanuts until they
are quite fine; brown one cup of sugar and add to the milk; next add
the remainder of the sugar, the cream, vanilla, and, lastly, the
peanuts; freeze.
No. 66,
PEANUT ICE
CREAM NUMBER TWO
Make a quart of lemon or vanilla
cream by the usual rule; when this is half frozen, take out the
dasher and add 1/2 pound of peanut brittle or two or three bars of
peanut candy previously put through the meat chopper. The result is a
light brown cream tasting like caramel, with the nuts all through it.
It may be served in glasses or put in a brick.
No. 67,
PEANUT
CREAM (PROFESSIONAL WAY)
Take 21 pounds of 18 per cent
cream, 4 pounds granulated sugar, 1 teaspoon peanut butter dissolved
in 1/2 cup boiling water; add caramel to give the light brown hue
desired; freeze in the ordinary way.
This gives only a pleasing
suggestion of peanut flavor. If more is desired increase the quantity
of butter or add peanut meal.
No. 68,
PEANUT
FRAPPE
Make one pint of good gelatine; set
aside to harden. Stir 1 cup of granulated sugar into one pint of
whipped cream, when the gelatine is just on the point of setting,
stir into the whipped cream by beating with a fork; add 3/4 cup of
peanut meal; serve in sherbet glasses with fresh or preserved fruit.
No. 69,
PEANUT AND
PRUNE ICE CREAM
• 2 cups milk
• 3 eggs
(yolks)
• 1/2 pound
pulp from well-cooked and sweetened prunes
• 1 quart
cream
• 1/2 cup
blanched and ground peanuts. (Peanut meal can be used)
• 1 teaspoon vanilla extract and a
pinch of salt
Heat the milk; pour it into the
well-beaten egg yolk; blend all the other ingredients thoroughly;
freeze and serve in dainty glasses.
CANDIES
and
CONFECTIONS
No. 70,
PEANUT
BUTTER CANDY
• 2 cups
sugar
• 1/2 cup
milk
• 2 tablespoons peanut butter
Blend together; boil for five
minutes; remove from the fire and beat steadily until cool.
No. 71,
PEANUT
CANDY
• 2 cups
sugar
• 1 cup peanuts
Melt the sugar in a frying pan;
melt slowly, stirring constantly until melted; butter a shallow dish,
and cover bottom with the roasted and cleaned nuts; pour the candy
over them; set aside; when cool break in pieces, and serve.
No. 72,
PEANUT
CARAMELS
• 1 cup
butter
• 1 cup sugar
• 1 cup milk
or cream
• 1 cup
molasses
• 1 cup ground peanuts
Cream sugar and butter; add
molasses, cream or milk, stirring constantly; put mixture into a
boiler and let boil, gently scraping the bottom to prevent burning
(do not stir); let cook until it forms a soft mass when dropped into
cool water; add peanuts and pour into buttered tins. The layer should
not be more than 1/2 an inch thick. When cool enough cut into small
squares, and wrap in thin glazed paper.
No. 73,
PEANUT
KISSES
• 1 egg
(white)
• 1/4
teaspoon vanilla
• 1 cupful
chopped peanuts
• 1 cupful sifted brown sugar
Beat the egg-white very stiff; stir
in the sugar, nuts and vanilla, and drop on a buttered pan; make the
kisses two inches apart; bake in a moderate oven.
No. 74,
PEANUT
CHOCOLATE TAFFY
• 2 cups
granulated sugar
• 1/2 cup
boiling water
• 1/4
teaspoon cream of tartar
• 1/2 pound
of sweet chocolate
• 1/2 cup of peanut meal or coarsely
ground
meats, as desired.
Grate the chocolate; add the
boiling water; stir until dissolved. Place the kettle over the fire
and cook for several minutes; add the peanuts, and boil until the
candy will snap when pulled apart; remove from the fire, and pour out
to cool; pull and cut as desired.
No. 75.
PEANUT
BALLS
• 2 cups
brown sugar
• 1 cup New
Orleans molasses
• 1/2 cup
boiling water
• 1/4 (scant) teaspoon cream of tartar
Boil all together until the candy
will snap when tested in cold water; remove from the fire; add two
cups blanched peanuts (coarsely broken); stir until nearly cold; form
into balls by rolling between palms of the hands; wrap in paraffin
paper to prevent sticking together.
No. 76,
PEANUT
CANDY NUMBER TWO
• 1
tablespoon butter
• 1 cup rich
milk
• 1 cup
shelled peanuts
• 1/4 cup
syrup
• 2 cups brown sugar
Mix sugar, syrup, milk, and butter;
boil until a soft ball can be formed by dropping in cold water; when
nearly cold, beat, and add nuts.
No. 77,
PEANUT
FILLING FOR CAKES, COOKIES, ETC.
• 1/2 cup
sugar
• 3 teaspoons
corn starch
• 1 cup
chopped peanut meats
• 2 eggs
(yolks)
• 1/2 cup
water
• 1/2 cup rich milk
Use double boiler; put in the water
and milk; when hot, stir in 3 teaspoons corn starch previously
dissolved in a little cold water; cook for 70 minutes; add the beaten
yolks of 2 eggs that have been creamed with 1/2 cup sugar; cook for 3
minutes; when cold add the chopped nuts; flavor with lemon or
vanilla.
No. 78,
CANDIED
PEANUTS
• 3 cups
sugar
• 1 cup water
Boil until it hardens when dropped
in water; then flavor with lemon. It must not boil after the lemon is
put in. Put a nut on end of a fine knitting-needle; dip; take out and
turn until cold. If the candy gets cold set on a warm stove for a few
minutes.
No. 79,
PEANUT
NOUGAT WITH HONEY
• 3/8 cup
honey
• 1 pound
blanched peanuts
• 1/2 cup
brown sugar
• 2 egg whites
Boil the honey and sugar together
until drops of the mixture hold their shapes when poured into cold
water; add whites of two eggs, well beaten, and cook very slowly,
stirring constantly until the mixture becomes brittle when dropped in
cold water; add the peanuts and cool under a weight, break in pieces
or cut and wrap in waxed paper.
No. 80,
PEANUT
BUTTER FUDGE
• 2 cups
powdered sugar
• 1 cup milk
• 2 heaping teaspoons peanut butter
Mix ingredients; boil vigorously
five minutes; beat; pour in a buttered pan, and out in squares.
No. 81,
PEANUT
DIVINITY FUDGE
• 2 eggs
• 2 1/2 cups
sugar
• 1/2 cup
water
• 1/2 cup
syrup
• 1 cup coarsely broken peanuts
Boil the sugar, syrup, and water
together until when dropped in cold water the mixture will form a
hard ball between the fingers; beat the eggs stiff; pour half the
boiling mixture over the eggs, beating constantly; return remaining
half of the mixture to the stove, and boil until it forms a hard ball
when dropped into cold water; remove from the stove, and pour slowly
into first half, beating constantly; add peanuts, and flavor with
vanilla; pour into a buttered pan, and cut into squares.
No. 82,
PEANUT
CHOCOLATE FUDGE
• 1 cup cream
• 1 cup
chopped peanuts
• 2 cups
white granulated sugar
• 1
tablespoon butter
• 1/4 cake unsweetened chocolate
Put in the sugar and cream, and
when this becomes hot, put in the chocolate, broken up into fine
pieces; stir vigorously and constantly, put in the butter when it
begins to boil; stir until it creams when beaten on a saucer; remove
and beat until quite cool, and pour into buttered tins; add the nuts
before stirring.
No. 83,
PEANUT
BRITTLE NUMBER ONE
• 3 cups
granulated sugar
• 1 cup
roasted peanuts
• 1 scant cup
boiling water
• 1/4 teaspoon soda
Melt all together over a slow fire;
cook gently without stirring until a little hardens when dropped in
cold water; add the nuts; turn the mixture in well-buttered pans and
cut while hot. Stirring will cause the syrup to sugar.
No. 84,
PEANUT
BRITTLE NUMBER TWO
• 2 cups
granulated sugar
• 1 cup freshly roasted peanuts
Shell and clean the peanuts; put in
the stove to heat; put sugar in frying pan, and heat over a hot fire
until it changes to caramel; put the peanuts in a well buttered tin;
pour the sugar over them at once; when cold turn the pan up-side
down, and tap bottom until the candy falls out; break into small
pieces.
No. 85,
PEANUT AND
POP CORN BALLS
• 1/2
teaspoon soda
• 1 pint
syrup
• 2
tablespoons butter
• 1 teaspoon
vinegar
• 3 quarts
freshly popped corn
• 1 quart freshly roasted peanuts
Cook until the syrup hardens when a
little is dropped in cold water; remove to back of stove; add the
soda dissolved in a teaspoon of hot water; pour syrup over the corn
and nuts, stirring until each kernel is well coated; mould into
balls.
No. 86,
FROSTED
PEANUT FUDGE
Make a good chocolate fudge; beat
until creamy; pour into a well buttered pan of about one inch depth;
when nearly hard, cover with finely chopped fig preserves; then place
in a kettle 1 cup of granulated sugar, 1/4 cup water, and a pinch of
cream of tartar; boil until it forms a hard ball when dropped into
water; pour over the stiffly beaten white of one egg; add one
teaspoon of lemon juice or extract; cover fruit with a generous layer
of crushed peanuts; whip syrup until creamy; pour over the fruit;
when cold cut into squares.
No. 87,
PEANUT
PANOCHA
• 3/4 cup
cream
• 2 cups
brown sugar
• 1 teaspoon
vanilla flavor
• 2
tablespoons butter
• 1 cup chopped peanuts
Boil all the ingredients together
except the vanilla and nuts until the soft ball stage is reached;
remove from the fire and let cool; add the vanilla and nuts; beat
until creamy; turn into a buttered pan; when cool cut up into
squares.
No. 88,
PEANUT
FRUIT ROLL
• 3 1/4 cups
sugar
• 1 cup cream
• 1/3 cup
coarsely chopped peanuts
• 1/2 cup each of figs, dates and
candied
pineapple
Boil sugar and cream until it
reaches the soft-boil stage; pour out on a large platter, and cool;
work with a wooden spoon until creamy; add the nuts and fruit; work
until mass begins to stiffen; then make into a long roll, and wrap in
a moist towel. In an hour or more it can be sliced, and the slices
wrapped in oily paper.
No. 89,
SULTANA
PEANUT CARAMELS
• 1 cup light
brown sugar
• 1/2 cup
milk
• 1/2 cup
golden corn syrup
• 1 cup
Sultana raisins
• 1
tablespoon butter
• 1 teaspoon
vanilla extract
• 1 cup
granulated sugar
• 1/2 cup coarsely chopped peanuts
Place the ingredients in a sauce
pan, and boil to the firm ball stage; remove from the fire, and
flavor with vanilla. These are especially nice when dipped in
chocolate.
No. 90, NUT
HONEY
• 1 pound
sugar
• 1
tablespoon water
• 1 pound honey
Mix and set in a vessel of hot
water until melted; cook over a moderate fire until it forms a ball
when a little is dropped in cold water; add one pint of crushed
peanuts; flavor with lemon, cut into squares.
No. 91,
PEANUT
ALMOND FUDGE (VERY FINE)
• 1 1/2 cups
sugar
• 1
tablespoon butter
• 1 cup milk
• 1 teaspoon
almond extract
• 1 cup peanuts deeply browned but not
scorched.
Crush or grind.
Brown 1/2 cup sugar in a granite
pan; add the milk; when the brown sugar is thoroughly dissolved add
one cup of granulated sugar and the butter; boil to the soft-ball
stage; flavor with the extract; add the peanuts; beat until creamy;
pour into buttered tins, and mark off into squares.
No. 92,
PEANUT
TUTTI-FRUTTI CARAMELS
• 2 cups
light brown sugar
• 1/2 cup
milk
• 1 cup
peanuts, blanched and ground
• 1 cup corn
syrup
• 1
tablespoon butter
• 1 teaspoon
lemon extract
• 1/2 cup
raisins, seeded and chopped.
• 1/2 cup
preserved watermelon rind, chopped very fine
• 1/4 cup
chopped figs
• 1/2 cup
chopped dates
• 1/4 cup candied pineapple
Place all the ingredients in a
sauce-pan together, and boil to the hard-boil stage; stir only enough
to keep the mixture from sticking. If the double boiler is used, the
candy will not stick much. Remove from the fire; add the extract;
pour into buttered pans, and mark off into squares.
No. 93,
PEANUT
HONEY PUFFS
• 1 egg
(white)
• 1 cup cream
• 1 cup
ground peanuts
• 3 cups
sugar
• 1/4 cup honey
Boil the cream and sugar (without
stirring) until the threading stage is reached; add the honey; when
syrup will make a soft-ball when dropped into cold water, remove from
the fire and beat into it the well-whipped white of an egg; add the
nut-meats; when firm and creamy, whip into balls.
No. 94,
PEANUT
MAPLE-SUGAR FUDGE
• 1 cup
chopped peanuts
• 1
tablespoon butter
• 1 cup milk
• 2 cups maple sugar
Boil the sugar, milk, and butter to
a soft ball stage when tested in cold water; add the nut-meats;
remove from the fire and stir until creamy; pour into buttered pans;
when cool cut into squares.
No. 95,
PEANUT
CARROT FUDGE
• 1
tablespoon butter
• 1 cup
carrot pulp
• 1 lemon
• 1 cup corn
syrup
• 1 orange
• 2 cups
sugar
• 1/2 cup
peanut meal
• 1 teaspoon vanilla or almond extract
Bake some nice, yellow carrots
until tender; pass through a sieve; to a cupful of this pulp add all
the ingredients except the extract; pour into buttered pans, and when
cool cut into cubes; use both the juice and half the grated peel of
the lemon and orange.
No. 96,
PEANUT AND
FIG CANDY
• 1 pound
sugar
• 1/2
teaspoon vinegar
• 1/2 pint
water
• 1/2 pint chopped peanut meats
Boil over a slow fire the sugar,
water, and vinegar until it forms a hard ball when tested; stir a few
times; shred the same quantity of dried figs as peanuts; mix. with
the peanuts; spread out in a well buttered dish; pour the hot syrup
over them; cool, and cut or break into small pieces.
No. 97,
PEANUT
NOUGAT
• 1 cup
peanut meal
• 1 cup
granulated sugar
• 1/8 teaspoon salt
Put sugar in frying pan; stir over
slow fire; when melted add the peanut meal; mix thoroughly; butter
knives and the under-side of a pan; sprinkle generously with whole or
half nuts roasted to a delicate brown; shape into squares 1/2 inch
thick. Arrange it so that each square contains one or two whole or
half nuts.
No. 98,
PEANUT
MARSHMALLOWS
• Lemon
flavoring to taste
• 1/2 cup
peanut meal
• 1/2 pound
granulated sugar
• 4 egg
whites, well beaten
• 1/2 pound gum Arabic dissolved in 1
pint of
water
Strain the gum Arabic; add the
sugar; stir over a slow fire until dissolved; cook to the consistency
of thick honey; remove from the fire, and stir in the egg whites;
stir until it is somewhat thin and does not adhere to the fingers;
add the lemon; pour in tins dusted with corn starch; put in cool
place; when firm cut into small squares.
No. 99,
PEANUT
TAFFY CANDY
• 1 cup sugar
• 1/4 cup
butter
• 1/2 cup
molasses
• 1 cup
peanuts
• (freshly roasted peanuts—rolled)
Boil the sugar, molasses and butter
together until it snaps when dropped in cold water; remove from fire;
stir in the mashed peanuts; pour in buttered dish; pull when cold
enough.
No. 100,
PEANUT
BROWNIES
• 2 eggs
• 1 cup sugar
• 2 squares
chocolate
• 1/2 cup
flour
• 1/2 cup melted butter lie cup
coarsely ground
peanuts
• Mix and bake in shallow pan in a
quick oven; garnish the top with nuts; cut in squares.
FANCY
CHEESE
FOR
THE HOME
CREAM CHEESE
(After M. R. Tolstrup)
Into a gallon of 10% to 15%, sweet
cream put one or two tablespoons starter, fresh buttermilk, or clean
clabber milk; stir gently and heat to about 85 degrees Fahrenheit.
Then add about 20 drops of rennet extract or its equivalent in rennet
tablets. Dilute the rennet with cold water at least 10 times its own
volume before it is added to the cream. Mix well in the cream; cover
up carefully so as to retain the heat; set aside for about three
hours, when a soft curt will be formed. Spread a piece of
cheese-cloth over the bowl and carefully dip the curd into it, let
drain for a few minutes; tie ends of the cloth together, and hang up
to drain, which will require from 12 to 24 hours. Do not shake or
break the curd any more than is necessary, or much fat will be lost.
When sufficiently drained, salt to
taste. Mix well; wrap cloth around the cheese, put between two
boards, and press lightly for a few hours. When it assumes a slightly
meally consistency it is ready to eat.
If this cheese is to be marketed it
must be put in glasses or 4-ounce packages, and wrapped in wax paper
and tin foil, or it may be put in small 4 or 8-ounce paraffin-paper
boxes.
No. 101,
PEANUT
CREAM CHEESE WITH OLIVES
Remove the seed and mince one ounce
of olives very fine; run through a meat-mincer, and one ounce of
peanuts freshly roasted and treated the same way. To every pound of
cheese add this olive and nut mixture. This is very dainty and
appetizing.
No. 102,
PEANUT
CREAM CHEESE WITH PIMIENTO
To every pound of cream cheese
grind 1/2 ounce of pimiento pepper and one ounce of peanuts in the
same way as recommended for the above.
No. 103,
PEANUT
SANDWICH CHEESE
To each pound of cream cheese add
two ounces of peanut meal; blend thoroughly.
No. 104,
PEANUT
COFFEE
• 1/2 cup
peanuts
• 1/2 cup cow
peas
• 1/2 cup wheat or rye
Roast all to a rich coffee brown;
grind and make as for postum.
To those who like a cereal coffee,
this will be quite acceptable, even delicious. To more or less
habitual coffee drinkers, one-third or one-half real coffee will make
the above recipe more acceptable.
No. 105,
SALTED
PEANUTS
Parch, rub, and winnow out the
brown hulls; put in pan with just a speck of butter; heat gently,
shaking all the time; when buttered sprinkle over with fine salt.
The above recipes are only a few of
the many ways in which this wholesome pea can be prepared for human
consumption. Let us hope that Macon County will seize her splendid
opportunity and that every farmer will put in at least a small
acreage of peanuts.
Further Reading
How to Grow the Peanut and 105
Ways of Preparing it for Human Consumption, 1925, Tuskegee
Institute, Alabama pdf 34 pages
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