Chestnut Croquettes

2 cups hot mashed chestnuts

4 tablespoons fat

2 eggs

Salt and pepper

Few drops of onion-juice or 2 tablespoons minced onion Egg and crumbs

Mix the chestnuts, fat, slightly beaten eggs and seasonings. Shape into croquettes. Roll in crumbs, then in beaten egg and again in crumbs. Fry in deep hot fat (375°-390° F.) until crumbs are brown (2-5 minutes).

This dish offers adequate protein and iron and a comparatively highly seasoned dish. The croquettes may be served with brown sauce or tomato sauce.

Peanut Balls

1 tablespoon fat

2 tablespoons flour 1/2 cup milk

1/2 teaspoon salt


2 cups cooked rice

1/4 cup ground peanuts

1 egg

Make white sauce from fat, flour, milk and seasoning. Mix rice, peanuts, white sauce and beaten egg, and shape into small balls. Saute in a greased frying-pan turning frequently so that the balls are browned all over. Or, roll in beaten egg, then in crumbs and fry in deep fat (375°-390° F.).

This dish is low in both iron and protein, therefore milk, eggs or cheese should appear elsewhere in the menu. These balls are good served with cheese sauce.

Peanut Scrapple

1 cup hot milk 1 quart boiling water 1 cup yellow corn-meal 3/4 cup hominy grits

1 1/4 teaspoons salt 1/8 teaspoon paprika 1 1/2 cups chopped peanuts 1/4 to 1 cup grated cheese

Combine hot milk and boiling water, bring to boiling-point and add corn-meal, hominy grits and seasoning. Stir constantly until the liquid is thickened by the cereal. Place in a double boiler and cook one hour. Ten minutes before taking up, add the peanuts and cheese.

Place in a deep rectangular bread-pan and allow it to cool. When ready to use, cut in small slices (roll in egg and crumbs if desired) and fry in deep fat (375°-390° F.) until brown (2-5 minutes); or place in a greased baking-pan, sprinkle with grated cheese mixed with bread-crumbs and bake in a moderate oven (350°-400° F.) until brown.

This makes an excellent luncheon or supper dish.

Peanut Butter Cutlets

1 1/2 cups peanut butter 1 1/2 cups hot milk 1 teaspoon salt


6 half-inch slices of bread

Mix peanut butter with hot milk and seasoning, mixing together thoroughly. Dip slices of bread into the peanut-butter mixture. Saute in hot fat. Garnish with pickles and olives.

This dish offers both adequate protein and iron.

Baked Peanuts

4 cups shelled raw peanuts

4 tablespoons salad oil

Cover peanuts with cold water and soak over night. In the morning, place them over the fire, and boil ten minutes. Remove from water and dry. Add oil and mix well. Place the mixture in a greased baking-dish and bake (400° F.) until the peanuts are soft and well browned.

If extra seasoning is desired, a small quantity of catchup, salt, molasses and mustard may be added during the baking, as for baked beans.