For making cream, the peanuts should not be roasted so much as for making butter. They should have a light straw color. Then grind them very fine, and to a tablespoonful of nut butter add 1 1/2 cups of water, adding a little at a time, and beating until it is smooth.
Put the peanuts in the oven or peanut roaster, and let them stay until they are hot, but not the least browned; the skins will then be loose enough to blanch quite easily. Pick out those that will not blanch without extra effort, and save them to roast. They can be put with raw nuts, as it will take just as long to roast them after they have been once cooled, as it will to roast those that have not been heated. Look the raw nuts over carefully, as every speck or dark spot will show in the unroasted nuts. Grind them to a meal; if they are ground until buttery and oily, it is hard to get the milk out. Then to 2 cups of the meal add 3 cups of lukewarm or cold water; beat well with a spoon for four or five minutes, then line an earthen pan or bowl with two thicknesses of cheese-cloth, and pour in the mixture; fold the edges of the cloth together, and squeeze out the milk. It will look like dairy milk. The last will look quite thick, and some of the finest part of the pulp will go through, but that will do no harm as it will settle to the bottom when left to stand. The cream will also rise to the top. If the nuts are properly ground, the cream should be from one half to three fourths of an inch thick on a dish where the milk was three inches deep. It is richer than dairy cream, and can be used for all purposes for which dairy cream is used in seasonings and shortenings.
This cream diluted with water to the consistency of milk, and a very little salt and sugar added, makes a milk which tastes like, and closely resembles, dairy milk. The residue can be made into nut meal by steaming and then drying, or made into nutmeatose, sausages, etc. Raw peanuts are considered beneficial in some forms of dyspepsia. The milk, if cooked in a double boiler for two or three hours, has none of the raw taste left; but the cream, if cooked for any length of time, becomes oily. The raw taste is not noticeable when used in cake, crisps, rolls, or pie crust. The housewife will find this recipe invaluable.