Baked Peanuts-Lemon Apples

Pile peanuts in center of platter or chop tray. Surround with lemon apples, garnish with grape leaves and tendrils or with foliage plant leaves.

Peanuts with Noodles or Vermicelli

Cook peanuts in bouillon with bay leaf and onions, just before serving, add cooked noodles or vermicelli.

Nut Chinese Stew

Use boiled peanuts instead of nutmese and raw nut butter, and rice (not too much) in place of potato, in Nut Irish Stew.

Peanut Gumbo

Simmer sliced or chopped onion in butter; add 1 pt. stewed okra; simmer 5-10 m. Add 1 pt. strained tomato, then 3/4-1 qt. of baked or boiled peanuts. Turn into a double boiler and add 1/2 cup boiled rice. Heat 15-20 m.

Hot Pot of Peanuts

Put layers of sliced onion, sliced potatoes and boiled peanuts into baking dish with salt and a slight sprinkling of sage. Cover the top with halved potatoes. Stir a little raw nut butter with water and pour over all. Cover with a plate or close fitting cover and bake 2 hours. Remove cover and brown.

Peanut Hashes

Cooked peanuts, chopped very little if any, may be used in place of trumese with potatoes or rice for hash.

Bread, cracker or zwieback crumbs may be substituted for pototo or rice.

Peanut and Rice Croquettes

2 cups boiled or baked peanuts 1 1/2 tablespn. oil 2 cups boiled rice sage, savory or chopped onion salt

Chop nuts very little if at all. Mix all ingredients. Shape, egg, crumb, bake. Serve plain or with sauce 6, 44, 57, or 75.

Peanut Cheese

1/2 lb. peanuts, boiled, ground; 5-5 1/2 tablespns. Nut French soup or consomme which has been cooked down thick; 4 eggs, 1 teaspn. salt, a trifle of sage if desired. Mix all ingredients and put into well oiled porcelain or glass jars (if glass, follow directions for cooking trumese in glass), cover close and steam

1 1/2 - 2 hrs.

Pine Nut Cheese

1/2 lb. coarse pine nut butter

4 tablespns. thick tomato pulp, either red or yellow tomatoes

3-4 tablespns. water 1 - 1 1/2 teaspns. salt

Steam 3-4 hrs.

Pine Nut and Banana Cheese

1/2 lb. coarse pine nut butter 1-2 tablespns. water

5 tablespns. banana pulp 1 1/2 level teaspn. salt

Steam 3-4 hrs.

Fruit and Nut Relish

1 cup fine chopped nuts--shell barks, almonds, pine nuts, cashews and English walnuts or other combinations; 1 cup banana pulp, 1/4 teaspn. salt; mix all together, pack in mold, steam 3 hours. Serve cold in slices, with gems, wafers, sweet fruits or cakes. Nice for travelling lunches.

Almond Cheese

1/2 lb. blanched almonds 2 eggs

4 tablespns. tomato pulp 1/2 - 3/4 teaspns. salt

Cook almonds 5 hours; grind through nut butter cutter, or press through fine colander; add other ingredients, mix well, steam 1 1/2 - 2 hrs.

Almond Confection

1/2 lb. almond butter 3 tablespns. water

1/2 level teaspn. salt 2/3 cup fine cut citron

5 1/3 tablespns. banana pulp 16 candied cherries cut fine

Bake 1-2 hours (according to size of loaves) in slow oven. Cherries and citron may be ground through food cutter-finest knife.

2/3 cup very finely-cut raisins and 1/2 cup hickory nut meats, in pieces, may be used instead of citron and cherries.

Nesselrode Confection--Peanut

1/2 lb. raw Virginia peanut butter

5 1/3 tablespns. banana pulp 4 tablespns. water

1/2 teaspn. salt 3 tablespns. raisins cut fine with shears

1 1/2 tablespn. well washed and dried currants 1 1/2 tablespn. fine cut citron 2 tablespns. pieces hickory nut, black or English walnut meats

Mix. Bake 1 1/2 - 2 hours in very slow, just warm, oven, on pad.