PEANUT PURÉE
Shell 3 or 4 cups of peanuts, remove the inner skin, and put through a vegetable mill. Put in a double boiler with milk to cover them, season with salt, and let cook gently half an hour, or until tender. Stir frequently, and serve when the milk is absorbed and the peanut purée is the consistency of mashed potato. A tablespoon of whipped cream is an improvement if added during the last moments of cooking.