Salted Peanuts
| Peanuts (shelled), | 1 cup |
| Butter, or | |
| Olive oil. | |
| Salt. |
Betsey bought the peanuts that were not cooked. These she shelled, then covered with boiling water for a minute or two. Draining off the water, she removed the little brown skins easily.
Using a shallow cake tin, Betsey poured in a little olive oil (for those who do not like olive oil, a small piece of butter may be used), added the peanuts, put in a hot oven and cooked to a light golden brown.
When done she emptied the peanuts on to a piece of brown paper (this soaked up the extra oil or butter) and sprinkled lightly with salt.