PEANUT BUTTER
When peanuts have been blanched, are cold, dry and crisp, run them through a food chopper. Do not use the very finest cutter, as that makes a soft mass. Or they may be crushed with a rolling pin. Season with salt, spread on thinly-sliced, buttered bread. They make excellent sandwiches. Or run peanuts through food chopper which has an extra fine cutter especially for this purpose. The peanuts are then a thick, creamy mass. Thin this with a small quantity of olive oil, or melted butter, if preferred. Season with salt and you have "peanut butter," which, spread on slices of buttered bread, makes a delicious sandwich, and may frequently take the place of meat sandwiches. Nuts, when added to salads, bread or cake, add to their food value.
A CLUB SANDWICH
On a thinly-cut slice of toasted bread lay a crisp lettuce leaf and a thin slice of broiled bacon. On that a slice of cold, boiled chicken and a slice of ripe tomato. Place a spoonful of mayonnaise on the tomato, on this a slice of toasted bread. Always use stale bread for toast and if placed in a hot oven a minute before toasting it may be more quickly prepared.