Peanut Bars

1 quart roasted Spanish peanuts White 1 egg.

1 cup brown sugar 1/4 teaspoon salt.

1/2 teaspoon vanilla.

Shell, remove skins and finely chop peanuts. Beat white of egg until stiff and add gradually, while beating constantly, sugar, salt and vanilla. Fold in peanuts, spread mixture in a buttered tin square shallow pan and bake in a slow oven. Cut in bars, using a sharp knife, and remove from pan.

Peanut Bars.

Peanut Bars. - Page 321.

Chocolate Nut Bars

Whites 6 eggs.

14 ounces powdered sugar.

3 ounces unsweetened chocolate.

1/2 pound Jordan almonds.

Beat egg whites until stiff and add gradually, while beating constantly, sugar; then carefully cut and fold in chocolate which has been melted and slightly cooled and two-thirds of the nut meats, blanched and chopped. Spread mixture one-fourth inch thick in two buttered dripping pans, sprinkle with remaining nuts and bake in a slow oven forty minutes. While warm cut in finger-shaped pieces, using a sharp knife. For serving arrange on a plate covered with a lace paper doily.