The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Salted Nuts

• 1 pt. water
• ¹⁄₂ cup salt
• 1 cup blanched nuts
• 1 teaspoon butter

Blanch the nuts according to directions given [below]. Boil them in the salt and water for eight minutes, drain them and put them into a roasting-pan or pie plate with the butter. When warm, stir them well that the butter may coat each nut. Bake them in a moderate oven until they are a very light brown, stirring them frequently. When they are done, spread them out to cool and allow them to stand until crisp before putting them into a covered receptacle. If peanuts are used, take raw nuts.