Chapters 5
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1 01 - How to Grow, Nutritional Information 14:43
In the preparation of this bulletin, I wish to gratefully acknowledge assistance from the following sources, regretting that no credit can be given quite a number. As the information was obtained from clippings without the author's name. Several bulletins from the U.S. Department of Agriculture. The Rural World. The Rural New Yorker. The Southern Ruralist. Farm and Fireside. The Country Gentleman. The Kansas Farmer. The Hearthstone. Peerless Cookbook. Home Cooking. Common Sense Recipes. Royal Baker and Pastry Book. The American Agriculturalist. The Tribune Farmer. The Montgomery Advertiser. The Farm and Home. Barry's Fruit Recipes. Wallis' Farmer. Leaflets from the West Virginia University. The Rumford Book.
Bulletins from the University of Nebraska. Several leaflets from Cornell University. Good housekeeping. Note. Always remove the brown holes from the peanuts, even though the recipe does not say so. Bulletin number 32. May, 1917. How to grow the peanut and a hundred and five ways of preparing it for human consumption. 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. One. Like all other members of the pod-bearing family, they enrich the soil. Two. They are easily and cheaply grown. Three, for man, the nuts possess a wider range of food values than any other legume.
Four, the nutritive value of the hay as a stock food compares favorably to that of the cowpea. Five, they are easy to plant, easy to grow, and easy to harvest. Six, 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 this country, 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 beech nut breakfast bacon.
Eleven. The nuts yield a high percentage of oil of superior quality. Twelve. 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 a special 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 contains a little more of the body-building nutrients than a pound of sirloin steak, while 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.
First, the Spanish. As compared with most other varieties, the vines are small, upright in growth, and nearly all pods cling close to the taproot. Hence, they can be planted closer together and the yield be larger. This variety produced 59 bushels per acre on very light, sandy soil. Second, the Georgia Red and Tennessee Red. These are practically one and the same variety, habit of growth and fruity qualities 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. Third, 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 vine 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 house 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, clay 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 that 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 for 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 consists 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 pens, poultry house, etc.
The pen was filled in this way. A rough shed put over it to throw off the excess of water so the fertility would not be washed out. 18 tons of this mixture, together with 100 pounds, acid phosphate, 50 pounds, canet, and 200 pounds 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 pounds. Cottonseed meal, 125 pounds. Canet, 100 pounds. Barnyard manure, 3 tons. Agricultural lime. 200 pounds. Note. On soils containing lime, do not add adding 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 holed, 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 four 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 of 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, for 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 crops harvested before the first killing frost, because it not only injures some of the nuts, but greatly reduces 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 the 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, then bursting out the middle containing vines, which can be picked up readily, the earth shaken off and the vine's wind-road, 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 seven 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, 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 fifteen to twenty days after stacking. Picking. There are so many good pickers on the market now, together with a great many simple and effective homemade devices, and I think any further mention of them would be wholly out of place. Preparation for the market. Peanuts, like everything else, sell more quickly and bring a better price if the nuts are uniform in size, clean, and the shells are 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 be put in bags holding 100 pounds each. Put away in a dry, ventilated house until ready to sell. The pops and faulty nuts can be fed to 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, cowpea vines, crimson and burr clover, air-dried material. Water. Peanut. 7.83% Alphalfa 6.95% Cowpea Vines 10.29% Crimson Clover 9.6% Red Clover 14.3% Crude Ash 17.04% Alphalfa 7.49% Cowpea Vines 9.1% Crimson Clover Red clover.
Protein muscle builders. . Alphalfa, 31.38%. Cowpea vines, 21.99%. Crimson clover, 27.2%. Red clover, 29.27%. Fats, peanut, 1.84%. Alfalfa, 2.03%. Cowpea vines, 4.04%. Crimson clover, 2.8%. Red Clover, 2.11% Carbohydrates, Fat Formers. Peanut, 46.95% Alfalfa, 42.62% Cowpea Vines, 45.15% Crimson Clover, 36.6% Red Clover, 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 fifty-nine bushels of nuts. As 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 any one vegetable that has such a wide variety of food possibilities. Below are given a hundred and five ways preparing the peanut 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 of them, without expectation, 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.
Water. Peanuts, 9.2%. Boston beans, 12.6%. Cowpeas, 13%. Protein, muscle builders. Peanuts, 25.8%. Boston beans, 22.5%. Cowpeas, 21.4%. Carbohydrates, fat formers. Peanuts, 63%. Boston beans, 59.6%. Cowpeas, 60.8%.
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2 02 - Recipes 1-28 14:50
How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption by George Washington Carver. Number One. Peanut Soup. One quart milk, two tablespoons butter, two tablespoons flour, one 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 in milk. Stir in flour. Season with salt and pepper to taste. Serve hot. Number Two. Peanut soup number two. Take roasted peanuts, grind or mash real fine. To every half pint, add a quart of hot milk, half a teaspoon salt, one salt spoon pepper, one small onion minced very fine, one bay leaf, one stock celery chopped very fine or a salt spoon celery seed.
Cook for 15 minutes. Great care must be exercised to keep it from burning. Moisten one tablespoon of cornstarch 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. Number three. Peanut bisque. To three cups of boiling milk, add a half teaspoon chopped onion, a pinch of salt and pepper. Rub to a smooth paste a tablespoon of flour with water. Add ½ cup of peanut butter. Stir in the flour. Boil 3 minutes longer. Serve with peanut wafers. Number 4. Peanut Soup No. 4. Boil 10 minutes in ½ cup of water, ½ cup 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 one teaspoon of sugar, boil two minutes, and serve. Number five. Consomme of peanuts. Take one 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 one quart of beef stock, a few grains of cayenne, half a teaspoon salt. Let boil slowly for ten minutes. Serve hot. Number six. Puree of Peanuts. One pint of peanuts blanched and ground. One pint of milk, one half cup cream, one tablespoon butter, one egg well beaten. 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. Number seven. Puree of Peanuts Number two, extra fine.
Take one pint of peanuts. Roast until the shells rub off easily. Do not brown. Grind very fine. Add a salt spoon of salt, one teaspoon sugar, boil on boiling water, and stir until thick as cream. Set in double boiler and boil from eight to ten hours. Set away and allow to get thoroughly cold. Turn out. Can be eaten hot or cold. When sliced, rolled in breadcrumbs 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. Number 8. Peanut Bread Number 1. 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. Serve hot.
Number 9. Peanut Bread Number 2. 1 1⁄2 cupful sugar. Two teaspoons baking powder, one half cupful blanched and chopped nuts, one half cupful sweet milk, one egg beat in, two 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. Number 10. English peanut bread. Two cups liquid yeast, one tablespoon butter, two tablespoons sugar, one teaspoon of salt. Flour as long as you can stir it with a spoon. Beat it long and hard. Let it stand in a warm place overnight. In the morning, add one cup of blanched and finely chopped peanuts. Add flour to make a soft dough. Let it stand in a warm place until light.
Bake in a moderate oven one hour. Number eleven. Aunt Nellie's Peanut Brown Bread. One and a half cups white flour, one and a half cups graham flour, two teaspoons baking powder, one half cups sweet milk or just enough to make a soft dough, one teaspoon salt, one half cup blanched and ground peanuts. Mix well together and bake in a moderate oven. Number twelve. Oatmeal Peanut Bread. Delicious. Two cups liquid yeast, two cups rolled oats, two teaspoons sugar, one tablespoon butter, one teaspoon salt. Add white flour as long as you can stir it. Beat well. Let rise overnight. 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. Number thirteen. 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. Number fourteen. Peanut rolls number one. Two cups of soft white bread crumbs. Four tablespoons peanut butter. 1 half cupful grated coconut chopped fine, 1 salt spoon celery seed, 1 teaspoon salt, 1 well-beaten egg, 1 half pound blanched and ground peanuts. Mix thoroughly, make into rolls, and fry in deep fat or bake in an oven. Serve with nut sauce. Number 15. Peanut rolls number 2. 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. Number 16. Swedish Nut Rolls. One pint milk, scalded. 1 half cup butter, 1 quarter cup sugar, 1 scanty teaspoon salt, 2 eggs, white, 1 half cup yeast, 7 or 8 cups flour. Mix early in the morning a sponge with 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 sprinkling 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. Number 17. Peanut Cookies Number One. Three cups flour, two eggs, one cup sugar, one and a half cups ground peanuts, one half cup butter, one cup sweet milk, one teaspoon baking powder, cream butter and sugar. Add eggs well beaten. Now add the milk and flour. Flavor to taste with vanilla. Add the peanuts last. Drop one spoonful to the cookie in well-greased pans. Bake quickly. Number 18. Peanut Cookies Number 2. Four teaspoons butter, one cup sugar, two eggs well beaten, two teaspoons baking powder, two cups flour, one cup ground peanuts. Sweet milk sufficient to make a stiff batter.
Drop on well-greased tins and bake quickly. Number 19. Peanut Cookies Number 3. 1 third cup butter, 1 half cup sugar, 2 eggs well beaten, 1 half cup flour, 1 teaspoon baking powder, 1 cup blanched and finely chopped peanuts, 1 teaspoon lemon juice, 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. Number 20. Peanut tea rolls. Delicious. Two cups raised sponge, one cup sugar, one half cup butter, one 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 paintbrush. Then sift sugar and ground peanuts over the top. Number 21. Peanut bars. Two cups flour, one cup coarsely chopped peanuts, one half cup sugar, two tablespoons butter, one teaspoon baking powder, one half cup milk, one egg, 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 onto 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. Number 22. Peanut Wafers Number One. Two cups flour, one cup water, one cup sugar powdered, one half cup rolled peanuts, one half cup butter. 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 in squares while hot, as it soon gets brittle after cooling. Number 23. Peanut Wafers Number 2. 1 quarter cup butter, 1 cup flour, 1 cup sugar, 1 cup blanched nuts, 1 egg. Grind or roll the nuts. Stir into the butter. Drop on buttered tins and bake quickly. Number 24. Peanut Wafers Number 3. 3 tablespoons flour, 1 half teaspoon baking powder, 2 well-beaten eggs, 1 half pound brown sugar, 1 cup full ground peanuts.
Mix thoroughly, drop on buttered paper, and bake slowly to a light brown. Number 25. Peanut Muffins Number 1. One-half cupful chopped peanuts, two eggs beaten very light, one-half teaspoon soda dissolved in tablespoon of water, one-half pint thick sour buttermilk, one-half teaspoon salt, one and a half 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. Bake in a quick oven from 26 to 25 minutes. Number 26. Peanut Muffins Number 2. Use the above recipe, and in addition, add 1 1⁄2 cup full of cold, cooked rice. Chopped figs, dates, etc. make very pleasing variations. Number 27. Peanut doughnuts number one.
Two eggs beaten light, one cup sugar, three tablespoons melted butter, one cup sour milk, four cups flour, one half teaspoon soda, one salt spoon salt, one salt spoon cinnamon, one 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. Number 28. Peanut Donuts Number Two. One pint sweet milk. 1 cup sugar, 1 half cup butter, softened, 2 thirds cup of yeast, 1 egg well beaten, 1 tablespoon lemon juice, 5 1 half to 6 cups flour, 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.
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3 03 - Recipes 29-51 14:53
How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption by George Washington Carver. Cakes. Number 29. Peanut Cake Number 1. One quarter pound butter, two cups flour, four eggs, whites only, well beaten, three quarter cup water, one cup finely ground peanuts, one teaspoon baking powder. Beat the sugar and butter into 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 the depth of 3 inches, and bake in a moderate oven for 45 or 50 minutes. Number 30. Peanut Cake Number 2. 9 ounces flour, 4 ounces butter, 4 ounces chopped peanuts, 4 eggs, 1 teaspoon vanilla, 1 quarter teaspoon salt, 1 teaspoon baking powder.
Sift flour, salt, and baking powder together. Cream the butter and sugar. Add the vanilla, chopped nuts, and yolks of the eggs well beaten. Add flour, then whipped whites, and beat well. Bake in shallow pan in medium oven. When cold, ice with boiled icing. Number 31. Peanut roll cake with jelly. Four eggs, 2 3rd cup powdered sugar, 2 3rd cup flour, 1 1⁄4 teaspoon salt, 1 1⁄2 teaspoon baking powder. Beat egg yolks and sugar until 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.
Number 32. Peanut Layer Cake. Make cake exactly the same as four-roll cake, except bake in jelly cake tins. Make the pastry cream as follows. Two cups sugar, one and a half pint milk, three tablespoons cornstarch, one tablespoon butter, Two teaspoons extract of lemon. One pint coarsely ground peanuts. Add peanuts to the milk. Let simmer five 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. Number 33. Metropolitan Cake with Peanuts. One cup granulated sugar, one and a half cups butter, one half cup milk, two and a half cups well-sifted flour, two teaspoons baking powder sifted with the flour, one cup chopped peanuts and citron mixed, Four eggs, whites.
Cream the butter and sugar, flour, nuts, and citron before adding. Bake 45 minutes in moderate oven. Flavor icing with lemon extract, and garnish top with split peanuts and pecan meats. Number 34. Peanut cake with molasses. Two cups molasses, one cup brown sugar, one cup lard, Two cups hot water, four cups flour, one pint ground peanuts, two teaspoons cinnamon, one half teaspoon cloves, one quarter of a nutmeg grated, one heaping teaspoon soda, one egg. Mix the peanuts, spices, and soda with the flour. Heap the mixture 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.
Number 35. Peanut Pudding. One cup molasses, one half cup butter, one cup hot water, three cups flour, one teaspoon soda, one half cup coarsely ground peanuts, one half teaspoon ground cloves. Mix and steam two hours. Sauce for same. One tablespoon butter, one half cup sugar, one teaspoon flour. Mix all to a cream. Pour over this enough boiling water to make it like cream. Flavor to suit the taste. Number 36. Peanut strips with bananas. Two cups mashed banana pulp, one cup oat flakes, one cup flour, one cup peanut meal, one cup sugar, one half cup butter softened, one salt spoon or more of salt. Blend all together. Roll out one quarter of an inch thick. Cut in strips and bake in a quick oven.
Miscellaneous dishes from Peanuts. 37. Liver with Peanuts. Boil the liver from two fowl 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. Number 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 breadcrumbs or cracker dust. Stir in 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. 37. Mock Veal Cutlets Wash one cup of lentils and soak overnight. 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 ¼ cup of melted butter, 1 cup of fine graham breadcrumbs, 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 onion. Season with 1 quarter teaspoon of mixed herbs, salt, and pepper. Blend all thoroughly together and form into cutlets.
Dip these in egg and then in fine breadcrumbs. 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. Number 40. Peanut Patties. One pint toasted breadcrumbs rolled fine. One pint mashed potatoes, white or sweet. Two 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. Number 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. Number 42. Peanut sausages. Grind one-half pound of roasted peanuts, one-half pound pecans, one ounce hickory nuts, and one-half pound walnut meats. Mix with six very ripe bananas. Pack in a mold and steam continuously for two hours. When done, remove lid of kettle or mold, 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. Number 43, Peanut and Cheese Roast. One cup grated cheese, one cup finely ground peanuts, one cup bread crumbs, one teaspoon chopped onion, one 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 the oven. Number 44. Peanut Omelette. Cream a slice of bread and a half cup of rich milk. Beat the whites and yolks of two eggs separately. Add the yolks to the breadcrumbs 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. Number 45. Baked Peanuts with Rice. 4 cups milk, 1 third cup rice, 1 cup coarsely ground peanuts, 1 third cup sugar, 1 tablespoon lemon juice, 1 half teaspoon salt.
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. Number 46. Peanut Macaroni and Cheese. One cup broken macaroni, two quarts boiling salted water, one cup rich milk, Two tablespoons flour, one quarter to one half pound cheese, one half teaspoon salt, one cup coarsely ground peanuts, 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. Number 47. Peanut Pie Crust. Add at the rate of one tablespoon of finely ground peanuts to one pie crust. You will be pleased with the agreeable change in pie crusts or any other pastry. Number 48. Peanut breakfast cakes. Mash two cups of well-cooked split peas or beans. Press through a sieve. Add one tablespoon grated celery, one teaspoon minced onion, one cup of milk, one cup softened breadcrumbs, one tablespoon butter, one cup crushed peanuts, one 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. Number 49. Peanuts and Mushrooms. Cook 2 tablespoons of chopped onion and 1 1⁄2 cup chopped fresh mushrooms in 4 tablespoons of butter for 5 or 6 minutes. Stir in 2 tablespoons flour, a little salt and pepper, and 1 1⁄2 cups milk. Cook and stir the whole for five minutes longer. Then add one cup finely chopped peanuts. Reheat and boil slowly for ten minutes. Serve on squares of buttered toast. Number 50. Peanut Timbales. One half pint of peanuts cooked until soft in salted water. Drain and mash. Two well-beaten eggs and two cups thin cream added to the nuts.
1 half teaspoon salt and a dash of pepper. Turn into custard cups. Put the cups in a basin, surround with boiling water. Cover the tops with buttered paper and bake in a moderate oven for 20 or 25 minutes. Then unmold and serve with a little cream sauce poured around them. Number 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.
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4 04 - Recipes 52-81 15:21
How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption by George Washington Carver. Stuffings. Number 52. Peanut stuffing number one. Crumble a pint of cornbread. 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. Number 53. Peanut Stuffing Number Two. One half pint shelled and roasted peanuts. Peanut meal can be used. Four drops onion juice, one teaspoon chopped parsley, slightly moistened with cream, one half teaspoon powdered herbs. Season highly with salt and pepper. Number 54. Peanut stuffing number three.
Two cups hot mashed potatoes, one teaspoon onion juice or grated onion, one half cup ground peanuts. Peanut meal is excellent. 1 quarter teaspoon paprika, 1 teaspoon salt, 4 tablespoons thick cream, 1 tablespoon butter, 2 eggs, yolks, 1 teaspoon of sweet herbs if desired. Blend all together and stuff in the usual way. Number 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. Number 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, candies, etc., etc.
No. 57. Cream Peanuts. One pint white Crowder peas One cup cream, one pint peanuts, one teaspoon sugar, one half teaspoon pepper, one salt spoon salt. 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 30 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. Number 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. Note, if the nuts are very greasy, allow them to drain before applying the salt. Number 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 water is left out. Salads. Number 60. Peanut Salad Number 1. 1 small cabbage, 1 teaspoon flour, 2 teaspoons salt, 1 teaspoon mustard, 1 teaspoon sugar, 1 cup vinegar, 1 teaspoon butter, 1 half teaspoon pepper, 2 eggs, 1 pint peanuts.
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. Number 61. Peanut Salad Number Two. One cup roasted peanuts. One 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. Number 62. Peanut Salad Number 3. 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. Number 68. Peanut and date salad. Two cups dates, stoned and cut into small pieces. One-half cups coarsely ground peanuts. Two cups celery, finely cut. Stir well, then mix with cream salad dressing. Number 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. Number 65. Peanut ice cream number 1. One pint peanuts, two quarts milk, two cups sugar, one pint cream, three eggs, two teaspoons vanilla.
Roast shell and roll the peanuts until they are quite fine. Brown one cup of sugar and add to the milk. Next, add remainder of sugar, the cream, vanilla, and lastly the peanuts. Freeze. 66. Peanut Cream No. 2. Make a quart of lemon or vanilla cream by the usual rule. When this is half frozen, take out the dasher and add 1 half pound of peanut brittle or 2 or 3 bars of peanut candy previously put through the meat chopper. The result is a light brown cream tasting like caramel, with the peanuts all through it. It may be served in glasses or put in a brick. Number 67. Peanut Cream Professional Whey. Take 21 pounds of 18% cream, 4 pounds granulated sugar, 1 teaspoon peanut butter dissolved in 1 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. Number 68. Peanut Frappe. Make one pint of good gelatin. Set aside to harden. Stir one cup granulated sugar into one pint of whipped cream. When the gelatin is just on the point of setting, stir into it the whipped cream by beating with a fork. Add three-quarter cup of peanut meal. Serve in sherbet glasses with fresh or preserved fruit. Number 69. Peanut and Prune Ice Cream. Two cups milk, three eggs, yolks, one half pound pulp from well-cooked and sweetened prunes, one quart cream, one half cup blanched and ground peanuts, peanut meal can be used, one teaspoon vanilla extract and a pinch of salt.
Heat the milk. Pour it into the well-beaten egg yolks. Blend all the other ingredients thoroughly. Freeze and serve in dainty glasses. Candies and Confections. Number 70. Peanut Butter Candy. Two cups sugar, one half cup milk, two tablespoons peanut butter. Blend together. Boil for five minutes, remove from the fire, and beat steadily until cool. Number 71. Peanut Candy. Two cups sugar, one 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. Number 72. Peanut Caramels. One cup sugar, one cup molasses, one cup butter, one cup milk or cream, one 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 one half an inch thick. When cool enough, cut into small squares and wrap in thin glazed paper. Number 73. Peanut Kisses. One egg white, one cupful sifted brown sugar, one cupful chopped peanuts, one quarter teaspoon vanilla. 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. Number 74.
Peanut Chocolate Taffy. One-half pound of sweet chocolate, two cups granulated sugar, one-quarter teaspoon cream of tartar, one-half cup boiling water, one-half cup 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. Number 75. Peanut Balls. Two cups brown sugar, one cup New Orleans molasses, one half cup water, one quarter 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. Number 76. Peanut Candy Number 2. Two cups brown sugar, one cup rich milk, one quarter cup syrup, one tablespoon butter, one cup shelled peanuts. 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. Number 77. Peanut filling for cakes, cookies, etc. 3 tablespoons cornstarch, 2 eggs, yolks, 1 1⁄2 cup rich milk, 1 1⁄2 cup sugar, 1 cup chopped peanut meats, 1 1⁄2 cup water. Use double boiler. Put in the water and milk. When hot, stir in 3 teaspoons cornstarch previously dissolved in a little cold water.
Cook for 10 minutes. Add the beaten yolks of two eggs that have been creamed with 1 1⁄2 cup sugar. Cook for 3 minutes. When cold, add the chopped nuts. Flavor with lemon or vanilla. Number 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. Number 79. Peanut Nougat with Honey. 3 eighths cup honey, 1 half cup brown sugar, 1 cup blanched peanuts, 2 eggs, whites. Boil the honey and sugar together until drops of the mixture hold their shape 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. Number 80. Peanut Butter Fudge. Two cups powdered sugar, one cup milk, two heaping teaspoons peanut butter. Mix ingredients. Boil vigorously, five minutes. Beat. Pour in a buttered pan and cut in squares. Number 81. Peanut Divinity Fudge. Two and a half cups sugar, one half cup syrup, one half cup water, two eggs, one 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 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 buttered pan and cut into squares.
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5 05 - Recipes 82-105 15:23
How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption by George Washington Carver Number 82. Peanut Chocolate Fudge. Two cups white granulated sugar. One tablespoon butter, one cup cream, one quarter cake unsweetened chocolate, one cup chopped peanuts. 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. Number 83. Peanut brittle Number 1. Three cups granulated sugar, one scant cup boiling water, one cup roasted peanuts, one quarter 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 into buttered pans and cut while hot. Stirring will cause the syrup to sugar. Number 84. Peanut brittle number 2. Two cups granulated sugar, one 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 is changed to caramel. Put the peanuts in a well-buttered tin. Pour the sugar over them at once. When cold, turn the pan upside down and tap bottom until the candy falls out. Break into small pieces. Number 85. Peanut and Popcorn Balls. 1 half 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. Mold into balls. 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 one cup of granulated sugar, one quarter 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 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. Number 87. Peanut Pinocha. Two cups brown sugar, three-quarter cup cream, one teaspoon vanilla, two tablespoons butter, one cup chopped peanuts. Boil all the ingredients together, except the vanilla and nuts, until the softball 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. Number 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 ball 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 moist towel. In an hour or more, it can be sliced, and the slices wrapped in oil paper. Number 89. Sultana Peanut Caramels. 1 cup light brown sugar, 1 1⁄2 cup golden corn syrup, 1 tablespoon butter, 1 teaspoon vanilla extract, 1 cup granulated sugar, 1 1⁄2 cup milk, 1⁄2 cup coarsely chopped peanuts, 1 cup sultana raisins. Place the ingredients in a saucepan and boil to the firm ball stage. Remove from the fire and flavor with the vanilla. These are especially nice when dipped in chocolate. Number 90. Nut honey. One pound honey, one pound sugar, one tablespoon water.
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. Number 91. Peanut almond fudge. Very fine. One cup peanuts deeply browned but not scorched. Crush or grind. One and a half cups sugar, one cup milk, one tablespoon butter, one teaspoon almond extract. Brown one half cup of 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.
Number 92. Peanut Butter Tutti Frutti Caramels. Two cups light brown sugar, one half cup milk, one half cup chopped dates, one quarter cup candied pineapple, one cup peanuts blanched in ground, one cup corn syrup, one tablespoon butter, one teaspoon lemon extract, one half cup raisins seeded and chopped, one half cup preserved watermelon rind chopped very fine, one quarter cup chopped figs. Place all the ingredients in a saucepan together and boil to the hard ball 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. Number 93. Peanut Honey Puffs.
One cup cream, three cups sugar, one quarter cup honey, one egg white, one cup ground peanuts. 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. Number 94. Peanut Maple Sugar Fudge. Two cups maple sugar, one cup milk, one cup chopped peanuts, one tablespoon butter. 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.
Number 95. Peanut Carrot Fudge. One cup carrot pulp. One cup corn syrup. One half cup peanut meal. One teaspoon vanilla or almond extract. Two cups sugar. One tablespoon butter. One lemon. One orange. 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. Number 96. Peanut and Fig Candy One pound sugar, one half teaspoon vinegar, one half pint water, one half 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 on a well-buttered dish. Pour the hot syrup over them. Cool and cut or break into small pieces. Number 97. Peanut Nougat. One cup peanut meal, one eighth teaspoon salt, one cup granulated sugar. Put sugar into frying pan. Stir over a slow fire. When melted, add the peanut meal. Mix thoroughly. Butter knives and the underside of a pan. Sprinkle generously with the whole and half nuts roasted to a delicate brown. Shape into squares one half inch thick. Arrange it so that each square contains one or two whole or half nuts. Number 98. Peanut Marshmallows. One-half pound gum arabic dissolved in one pint of water, one-half pound of granulated sugar, four egg whites well beaten, lemon flavoring to taste, one-half cup peanut meal.
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 cornstarch. Put in cool place, when firm, cut into small squares. Number 99. Peanut taffy candy. One cup sugar, one half cup molasses, one quarter cup butter, one 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. Number 100. Peanut Brownies. One cup sugar, one half cup flour, one half cup melted butter, one half cup coarsely ground peanuts, two eggs, two squares chocolate.
Mix and bake in shallow baking pan in a quick oven. Garnish the top with nuts cut in squares. Fancy cheese from the home. Cream cheese after M.R. Tullstrup. Into a gallon of 10% to 15% sweet cream, put one or two tablespoons starter, fresh buttermilk, or clean clabbered 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 curd will be formed. Spread a piece of cheesecloth over a 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 mealy 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. Number 101. Peanut Cream Cheese with Olives. Remove the seed and mince 1 ounce of olives very fine. Run through a meat mincer and 1 ounce of peanuts freshly roasted and treated in the same way.
To every pound of cheese, add this olive and nut mixture. This is very dainty and appetizing. Number 102. Peanut cream cheese with pimento. To every pound of cream cheese, grind 1 1⁄2 ounce of pimento pepper and 1 ounce of peanuts in the same way as recommended for the above. Number 103. Peanut sandwich cheese. To each pound of cream cheese, add two ounces of peanut meal. Blend thoroughly.
Number 104. Peanut Coffee. 1 1⁄2 cup peanuts, 1⁄2 cup wheat or rye, 1⁄2 cup cowpeas. 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. Number 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.
End of Section 5. End of How to Grow the Peanut and 105 Ways of Preparing It for Human Consumption by George Washington Carver