SALTED PEANUTS.
Place 1 pound of butter in a clean copper kettle over a slow fire; when the butter is dissolved add 12 pounds Spanish shelled peanuts, and stir them good until the peanuts get through popping and begin to smoke and get nice and brown, then at once pour them out into a large sieve and let the extra butter drop through; then pour them on the slab or table and pour 1 pound fine salt over them, and mix them up and then spread them out to cool.
If the above are roasted nicely you can work up a large trade on them, as I have made and sold one hundred pounds per week in different places where I have made them.
SALTED PECANS.
Melt ½ pound of butter in a clean copper kettle over a slow fire, then pour in 5 pounds of pecans and stir good only one minute; then pour them out quickly and finish same as Salted Almonds. Don’t let them roast too long, as they turn black and are unfit to eat if they are allowed to roast too much.
HOREHOUND ROLLS.
This piece of goods, when nicely made and put up in ten-cent rolls, can be made a leader of in cold weather, as the public at large have great confidence in the merits of horehound. Make a batch of horehound candy as per recipe given in another part of this book, and after it has been poured on slab divide it in two pieces; one piece pull on the hook until it turns light brown color, then form it in a round piece; now knead the other half, flatten it out around the pulled piece, place it in front of the table furnace and pull it out in round sticks the thickness of a broom handle; cut off in about eight-inch lengths.