Peanut Wafers

3/4 cup butter.

1 1/2 cups light brown sugar.

1 egg.

1/2 teaspoon salt.

1/2 teaspoon soda 3 tablespoons milk 1 quart peanuts Flour.

Cream butter and add sugar gradually, while beating constantly; then add egg, well beaten, salt, and soda dissolved in milk. Shell, skin and chop peanuts. Add one-half to mixture and flour to roll the quantity required, being about three cups. Put a portion of the mixture on a well-greased and slightly floured tin sheet or inverted dripping pan and pat and roll to one-eighth inch in thickness, then sprinkle with peanuts and bake in a hot oven. Cut in strips one inch by three inches. Repeat until all the mixture is used.

Swedish Nut Wafers. Marguerite Squares.

Swedish Nut Wafers. Marguerite Squares.

Peanut Wafers.

Peanut Wafers.

Peanut Wafers. - Page 322.

Swedish Nut Wafers

3/4 cup shortening.

cup sugar.

1 egg.

1 1/3 cups flour.

2 tablespoons milk.

1/2 teaspoon salt.

1 teaspoon baking powder.

1 teaspoon vanilla.

1/2 cup chopped nut meats.

Cream the shortening (using butter and lard in equal proportions) and add sugar gradually, while beating constantly; then add egg, well beaten, milk, flour, mixed and sifted, with baking powder and salt and vanilla. Spread evenly on the bottom of a buttered inverted dripping pan, using a case knife, sprinkle with nut meats and bake in a moderate oven twelve minutes. Cut in strips three-fourths inch wide by four and one-half inches long and shape over a rolling pin. If strips become brittle before the shaping is accomplished, return to oven to reheat, when they are again made pliable.

Swedish Nut Wafers. Marguerite Squares.

Swedish Nut Wafers. Marguerite Squares.

The Rolling of Swedish Nut Wafers.

The Rolling of Swedish Nut Wafers. - Page 322.

Swedish Nut Wafers.

Swedish Nut Wafers. - Page 322.

Peanut Macaroons

White 1 egg cup fine granulated sugar.

5 tablespoons finely chopped peanuts 1 teaspoon vanilla.

Beat white of egg until stiff and add gradually, while beating constantly, sugar; then add peanuts and vanilla. Drop from tip of spoon on buttered sheet one and one-half inches apart. Garnish each with one-half peanut and bake in a slow oven from twelve to fifteen minutes.

Peanut Macaroons.

Peanut Macaroons. - Page 323.

Sultana Sticks

1 cup sugar.

1/4 cup melted butter.

1 egg, unbeaten.

2 squares melted chocolate.

1/2 cup flour teaspoon salt teaspoon vanilla cup Sultana raisins.

cup chopped English walnut meats.

Mix ingredients in order given. Line a seven-inch square pan with paraffine paper, put in mixture, spread evenly and bake in a slow oven. Remove from pan, take off paper and cut at once in bars three and one-half by one and three-quarters inches.