Cook some raw peanut milk in a double boiler for two hours, and then set it in a cool place until morning. Then take 1 1/2 cups of the milk, 1 egg, a little salt, and enough flour to make a gem batter; put the yolk of the egg in the milk, beat well, and add the flour (whole-wheat preferable), beating it thoroughly for five or ten minutes; then add the stiffly beaten white. Pour into hot gem irons and bake nearly an hour.
Take 1 1/2 cups of mashed sweet potato, sift thoroughly through a sieve or colander, add 4 tablespoonfuls of flour, a little salt, 1 tablespoonful of nut cream, and 1 tablespoonful of malt or sugar; mix well, and add 2 cups of nut milk; beat, pour into gem irons, and bake. If the gem irons are not available, bake in the form of cakes on a griddle.
Take 1 cup of water, 1 cup of raw peanut cream, 1/2 tea-spoonful of salt, and as much flour (whole-wheat) as can be kneaded in. Mix all together well, knead it very stiff, roll it out a little, sprinkle with flour, fold over, and beat with a 11 wooden potato masher or hammer, beating around the edges first, so as to keep in all the air possible. Continue this process until the dough is very elastic, and will give a sharp sound if a piece is broken off quickly. The same result will be obtained if the dough is pulled like taffy candy, instead of beating it, and it makes much less noise. When the dough is elastic, cut into small pieces about the size of a walnut, and roll into a round biscuit, then with the thumb and finger press a hole through the center of the biscuit; this will give it a chance to expand more, making the biscuit light. Place on perforated tins, and bake in a moderate oven for one hour.
Make dough as for Rolls No. 2 or No. 3. Roll out as thin as brown paper, cut into squares, and bake on perforated tins or roll baker until done.
Any dough used in the various kinds of rolls is suitable for making crisps. The dough made from the cream is excellent.
Take 1 1/2 cups of whole-wheat or graham flour, and thoroughly mix into it 1/2 cup of hickory-nut meal. Add salt, and sufficient water to knead easily. Roll out as thin as brown paper, perforate the dough by means of a fork, in order to avoid blistering, and bake in a quick oven. Watch them closely to prevent burning.
Make a dough similar to that for Rolls No. 2 or No. 3, and roll with the hands until it is about the size of a lead-pencil. Cut in lengths six inches long, and bake in the oven until a light brown.
Any dough made for rolls will be equally good for sticks. The cream dough is especially good.
To make good zwieback, the bread from which it is made should be very light and porous. It should not be new bread or bread that is moist, as that kind of bread makes very hard and tough zwieback. Bread that is several days old, and that has been in a place where it will dry out is the best for zwieola. Either graham or white can be used. Cut into slices about one half or two thirds of an inch thick; place in a warming oven on a roll baker, or in the oven with the door open, so that it will thoroughly dry out before toasting. Then the doors may be closed. It should be toasted to a light brown. The slices can be cut one inch thick if desired, but the thinner it is the more brittle it will be.