After picking out the pieces of shell, pour boiling water over 2 lbs. of pine nuts in a fine colander. Rinse in cold water and put into the bean pot, with 2 large onions sliced fine, 1-1 1/3 cup strained tomato and 2-2 1/2 teaspns. salt. Heat quite rapidly at first; boil gently for a half hour, then simmer slowly in the oven 10-12 hours or longer. Leave just juicy for serving.
Mix 1 qt. nicely seasoned, well beaten mashed potato, 1/2 - 1 cup chopped black walnut meats and 2 or 3 tablespns. grated onion. Pile in rocky mound on baking pan or plate. Sprinkle with crumbs or not. Bake in quick oven until delicately browned. Garnish and serve with sauce 6 or 16.
Mix ingredients and put into well oiled timbale mold or individual molds or brick shaped tin. Bake covered, in pan of water 3/4 - 1 1/2 hr. according to size of mold. Uncover large mold a short time at the last. Let stand a few minutes after removing from oven, unmold, and serve with creamed celery or peas or with sauce 16 (cocoanut cream if convenient) or 34. Loaf may be flavored, and served with any suitable sauce.
Put blanched, shelled peanuts into boiling water and boil continuously, for from 3-5 hrs., or until tender. (When the altitude is not great it takes Virginias 4 or 5 hours and Spanish about 3 to cook tender).
Drain, saving the liquid for soup stock, and use when boiled peanuts are called for.
Use the liquid, well diluted, poured off from boiled peanuts, for soups. Large quantities may be boiled down to a jelly and kept for a long time in a dry place. If paraffine is poured over the jelly, it will keep still better. Use 1 tablespn. only of this jelly for each quart of soup.
Boil 1 cup blanched peanuts 1-2 hrs., drain off the water and save for soup. Put fresh water on to the peanuts, add salt and finish cooking. Just before serving add 1 pt. of drained, canned peas. Heat well. Add more salt if necessary, and serve. Or, 1 pt. of fresh green peas may be cooked with the nuts at the last. Small new potatoes would be a suitable addition also.
1 lb. ( 3/4 qt.) blanched peanuts 1/2 - 1 tablespn. browned flour
1/4 cup strained tomato 1 1/4 - 1 1/2 teaspn. salt
Mix browned flour, tomato and salt, put into bean pot with the nuts and a large quantity of boiling water. Boil rapidly 1/2 hr., then bake in a slow oven 8-14 hours. Add boiling water without stirring, when necessary. When done the peanuts should be slightly juicy.
Small dumplings steamed separately, may be served with baked peanuts sometimes.