Peanut Butter Cream Soup (10)
- Milk, 1 quart
- Onion (grated), 1 small
- Flour, 1 tablespoon
- Melted fat, 1 tablespoon
- Peanut butter, 1 cup
- Bay leaf, 1
- Celery (chopped) 3 stalks
- Celery salt, 1 saltspoon
- Salt, ½ teaspoon
- A little white pepper
- Dash of paprika
Heat milk in a double boiler, add peanut butter, onion, bay leaf, chopped celery, and other seasoning. While the milk is heating, melt fat in a separate sauce pan, stirring in flour as for cream sauce. When smooth add the hot milk, after straining through a sieve. Serve at once with croutons or tiny squares of bread browned till crisp.
Peanut Fondue (8)
- Peanuts, shelled, 1 cup
- Bread crumbs (soft), 1 cup
- Milk, 1⅔ cups
- Egg, 1
- Salt, 1½ teaspoons
- Cayenne
Grind peanuts in a meat grinder. Mix all ingredients except the white of the egg. Beat the egg white stiff and fold in. Turn into a buttered pudding dish and bake in a moderate oven 30 to 35 minutes.
Peanut Soup (10)
- Blanched shelled peanuts, 2 cups
- Onion, ¼ cup
- Celery, ¼ cup
- Carrot, ¼ cup
- Water, 2½ cups
- Fat, ¼ cup
- Flour, 2 tablespoons
- Salt, 1 teaspoon
- Paprika, ½ teaspoon
- Milk, 2 cups