The following recipes are designed to aid especially in preparing foods in this manner:—
PEANUT BUTTER
Universal Chopper and Nut-Butter Mill
Put the shelled peanuts in a pan in a slow oven, leaving the door slightly ajar; allow to stay in till so dry that the hulls will rub off easily, but in no case allow to brown or burn. When sufficiently dry, put into a bag, tie up closely, and knead or roll on a table with the hands until the husks are well loosened; separate the husks from the nuts by turning from one pan into another in the wind. Grind, and cook for several hours in a double boiler with no water added to the nuts. Put away to use as occasion requires.
PEANUT CREAM
Mix one tablespoonful of nut butter with two or three spoonfuls of water to a smooth cream; then add one-half cupful of water, a little salt, and stir well together.
PEANUT MILK
Make the same as peanut cream, only add more water.