Universal crust of 3/4 - 1 cup of liquid, 1 qt. of peanuts boiled with salt and a little lemon juice, drained (liquid saved for soups and gravies). Chopped onion and parsley.


5 tablespns. oil and melted 6 tablespns. flour butter or all butter 1 qt. boiling water salt

Mix butter and flour, pouring boiling water over, boil up, add salt, and half of onion and parsley; pour into oiled baking dish, put peanuts in, sprinkle remainder of onion and parsley over, cool to lukewarm, lay crust on, let rise, bake.

A pastry, rice or mashed potato crust (without eggs) may be used ; if pastry, put a cup in the center of the pie to support the crust ; with potato crust it would be better to simmer the onion in the oil of the sauce first.

Peanut Pie with Turnip Crust

Bake or boil peanuts (leaving quite dry when done) with sliced onion and a little carrot, browned flour and a little tomato, parsley, salt and celery salt, a trifle of thyme and garlic if desired. Thicken slightly, turn into baking dish, cover with mashed turnip, sprinkle with crumbs and chopped parsley, dot with butter or oil. Bake until top is nicely browned.

Cups or pastry shells may be used in place of large dish for Nut Scallops.