First blanch the peanuts, which can be done by heating in the peanut roaster or in the oven until they are quite hot, but not browned in the least. Let them cool in a dry place, and when nearly cold, the skins can easily be removed by rubbing in the sieve or between the hands; or they can be blanched by pouring boiling water on them, and letting them stand in it until the skins become loosened; then rub off with the hands. When blanched, put into cold soft water to cook, as they cook quicker in soft water than in hard water--in about one half the time, When perfectly tender, salt and let stew until they are well seasoned throughout. Serve hot.
Boil the peanuts as in the previous recipe. Mash with a wooden potato masher or rub through a colander, - the latter is preferable. Then to 1 1/2 cups of quite dry sifted peanuts add 1/2 cup of sifted tomatoes and salt to taste. Reheat, and if too thin, let some of the moisture evaporate. Serve hot.
Take 1 pint of sifted peanuts, add 1/2 teaspoonful of salt, 1 well-beaten egg, and 2 tablespoonfuls of granola, or grated zwieback will do. Mix all well together and put in an oiled tin, and bake until brown in a moderate oven. Serve hot