Peanut Penuche

1 tablespoon butter.

2 cups brown sugar.

1/3 cup milk or cream 3/4 cup chopped peanuts.

1/8 teaspoon salt.

Melt butter in saucepan and add sugar and milk or cream. Bring to the boiling point and let boil until mixture will form a soft ball when tried in cold water. Remove from range, beat until creamy and add nut meats sprinkled with salt.

Turn into a buttered pan, cool slightly and cut in squares, using a sharp knife. Walnuts or shredded cocoanut may be used in place of peanuts. If cocoa-nut is used, add one-half teaspoon vanilla.

Mexican Penuche

2 tablespoons butter 2 cups brown sugar.

1/2 cup thin cream.

1 cup chopped walnut meats.

1/2 pound figs cut in pieces.

Make same as Peanut Penuche.