Chapter 5
are in the public domain. For more information or to volunteer, please visit LibriVox.org. How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption by George Washington Carver. Number 82. Peanut Chocolate Fudge. 2 cups white granulated sugar, 1 tablespoon butter, 1 cup cream, 1 quarter cake unsweetened
chocolate, 1 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. 3 cups granulated sugar, 1 scant cup boiling water, 1 cup roasted peanuts,
1 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. One half teaspoon soda, one pint syrup, two 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 1 inch depth. When nearly hard, cover with finely chopped fig preserves, then place in a kettle 1 cup of granulated sugar, 1 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 Penocha. 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. 88. Peanut Fruit Roll. 3 1⁄4 cups sugar, 1 cup cream, 1⁄3 cup coarsely chopped peanuts, 1 half 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 half cup golden corn syrup, 1 tablespoon butter, 1 teaspoon vanilla extract, 1 cup granulated sugar, 1 half cup milk,
1 half 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, 1 teaspoon almond extract. Brown 1 half cup of sugar in a granite pan. Add the milk. When the brown sugar is thoroughly dissolved, add 1 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 Fruiti Caramels. 2 cups light brown sugar, 1 half cup milk, 1 half cup chopped dates, 1 quarter cup candied pineapple, 1 cup peanuts blanched and ground, 1 cup corn syrup, 1 tablespoon butter, 1 teaspoon lemon extract, 1 half cup raisins seeded and chopped, 1 half cup preserved watermelon rind chopped very
fine, 1 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. 2 cups maple sugar, 1 cup milk, 1 cup chopped peanuts, 1 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, 1 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 1 half
inch thick. Arrange it so that each square contains one or two whole or half nuts. Number 98. Peanut Marshmallows. 1 half pound gum arabic dissolved in 1 pint of water, 1 half pound of granulated sugar, 4 egg whites well beaten, lemon flavoring to taste, 1 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, 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. Number 100. Peanut brownies. 1 cup sugar, 1 half cup flour, 1 half cup melted butter, 1 half cup coarsely ground peanuts, 2 eggs, 2 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. Tallstrup. Into a gallon of 10% to 15% sweet cream, put 1 or 2 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 tinfoil, or it may be put in small 4 or 8 oz paraffin paper boxes. Number 101. Peanut cream cheese with olives. Remove the seed and mince 1 oz of olives very fine. Run through a meat mincer and 1 oz 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 half 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 2 ounces of peanut meal. Blend thoroughly. Number 104. Peanut
coffee. 1 1⁄2 cup peanuts, 1 1⁄2 cup wheat or rye, 1 1⁄2 cup cow peas. 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, 1 3rd or 1⁄2 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.
