Peanut crisps
One cupful of roasted and chopped peanuts, one cupful of powdered sugar, one tablespoonful of flour and the whites of two eggs. The mixture is dropped on a buttered paper and baked to a light brown in a moderate oven. A quart of unshelled peanuts will yield the necessary cupful of chopped nuts.
Salted almonds
Shell and blanch the almonds by pouring boiling water over them, letting them stand for ten minutes, then stripping off the skins. Dry the nuts between the folds of a clean dish towel, and put them in a baking-pan with a tablespoonful of melted butter. Turn them over and over in this until all are coated, then set the pan in the oven until the nuts are delicately browned, stirring often, that all may brown evenly. Turn into a colander, strew thickly with fine salt, and shake the colander hard to dislodge superfluous salt and grease. When cold, the nuts will be crisp. Keep in a dry place.
Peanut butter for sandwiches
Shell and skin freshly-roasted peanuts and pound or grind them to a fine powder. Mix to a smooth paste, with half as much butter as you have peanut powder. If the butter is rather fresh, add a little salt.
Cream cheese for sandwiches
Into a broad pan pour the fresh warm milk as soon as possible after it is milked; set at the side of the range and bring slowly to the point where it just begins to simmer. Remove at once and set in the ice-box, where it will cool suddenly, and leave it there for six or eight hours. Now skim and press the clotted cream into small jars or deep saucers. Sprinkle the top of the cream with fine salt, and cover. Keep in a cold place until wanted.
Marguerites
The white of one egg, partly beaten; two tablespoonfuls of sugar, and one-half cupful of chopped walnuts. Stir all together and spread on wafers, or upon long narrow crackers. Bake to a light brown.