"-^c ^'■/U ^<^' .'k^Va\ %/ ;^fe\ %,<.^ , .■* >>*;♦ >^ ^* •-^ip,* *^ ^^ '♦•vT'* .-ft^ .^\. Vv ^ ^ 'V.^'^ ^^0 •^^ »^ /A^^/l'o "^ 77** A 0» - • ♦ . <^- ,/%. o ^ r >^^^ 5.^>. "^oV* m3 THREE A\EALSA:DAr SEJRiES PEANUTS FOR BREAKFAST, DINNER. 5UPPER 6ESSIE R. MURPHY" THREE'MEALS'A'DAY SERIES JUL PEANUTS FOR BREAKFAST, DINNER, SUPPER Compiled and Edited By BESSIE R. MURPHY Southern Food Expert and Lecturer RAND McNALLY AND COMPANY CHICAGO NEW YORK .■P35/V)<| Copyright, 1920, by Rand McNally & Company m 28*l92U @)CU566757 A-20 Dedicated to SOMEBODY SOMEWHERE To be used by EVERYBODY EVERYWHERE Cookery .... means the econ- omy of your great-grandmothers, and the science of modern chemists; it means much tasting and no wasting; it means English thoroughness j and French art J and Arabian hospitality; and it means y in fine^ that you are to he perfectly and always *' ladies'' — loaf-givers, RUSKIN THE INTRODUCTION This little series of books is a collection of tested and economical recipes for everyday foods that are obtainable everyivhere and suitable for any of the three meals of the day. These recipes are written in plain, everyday terms. They are not all original — the authors of many of them are unknown. They form just a little series of everyday books for everybody from everyiivhere. The World War gave every homemaker an opportunity to realize the difference between use and abuse of foods. For years we have wasted much of the bountiful supply of food produced by our country. Let us then not go back- ward, but let us go forward, bending every energy to make lasting the benefit in health and economy gained from a diet that not only eliminates extravagance and waste in buying and serving, but also affords greater variety. The recipes in this series call for flour, sugar, and butter. To conserve these three foods just as long as our country and the peoples of Europe need them is the loyal and patriotic duty of — not the other fellow — but you. Measurements All measurements should be accurate to insure success. A standard measuring cup is equal to }4 pint. All measures are leveled. For }4 spoon divide with knife lengthwise. For >^ spoon divide with knife crosswise. For J4 spoon divide with knife crosswise. ti the introduction Substitutes The same substitutes are not obtainable in every state, and for this reason the following tables are given. You may- use the ones to be obtained in your community. FLOUR For I cup of wheat flour, substitute: iH cups barley ^ cup buckwheat I " com flour I " " meal I " " starch I " peanut floiu* ^ " potato flour H " rice flour i}4 cups rolled oats ^ cup soy-bean flotir i}i cups sweet-potato flour SUGAR For I cup of sugar, use: 1)4 cups com sirup i)4 " honey i>^ " maple simp i^i " molasses BUTTER In place of one cup of butter, use: I cup oleomargarine ^ cup chicken fat ^ cup clarified drippings ^ cup solid vegetable fat, such as Crisco ^ cup cottonseed oil ^ cup peanut oil ^ cup com oil PEANUTS ORIGIN, USE, AND FOOD VALUE Name and origin. The peanut is known by many names : goober, goober pea, pindar, ground pea, and ground nut. It belongs to the pea family and has a decided nut flavor; hence its name, peanut. Just when and where peanuts were first cultivated is not known, but they are believed to have originated in tropical America. They were intro- duced into North America in the early days of coloniza- tion, but did not become of commercial importance until about 1870 and have been increasing in popularity ever since. Food value. Peanuts were first eaten only as a nut, but on account of their food value they have become part of our daily diet. They are wholesome, healthful, and appetizing. They are rich in oil and protein and may be used as a meat substitute. As compared with beans and peas, peanuts are richer in both protein and carbohydrates. PEANUTS FOR BREAKFAST BREADS MADE FROM PEANUTS Southern Peanut Bread 2 cups sifted flour }4 cup milk 2 teaspoons baking powder i Qgg }4 cup chopped peanuts Pinch of salt Mix ingredients in the order given, make into a loaf, and let it stand 30 minutes. Bake loaf in a well-greased baking pan in a slow oven 30 minutes. 2 THREE-MEALS-A-DAY SERIES Peanut Brown Bread iK c^ps graham flour yi cup ground peanuts \y^ cups white floiu" Sweet milk to make soft 2 teaspoons baking dough powder Pinch of salt Mix ingredients, make into a loaf, and bake in a slow oven. Plain Peanut Bread When making plain homemade bread (i loaf), add a pint of finely ground peanuts to the dough. Add the nuts when the bread is worked down the last time. Peanut Oatmeal Bread I cup rolled oats yi teaspoon salt I cup liquid yeast >^ tablespoon butter I teaspoon sugar i cup ground peanuts Mix the oats, sugar, salt, butter, and the yeast. Add white flour as long as the mixture can be stirred. Beat it well and let dough rise over night. In the morning stir well, add the peanuts, pour dough into a well-greased baking pan, and set it in a warm place to rise. When dough is light, bake i hour in a moderate oven. Carolina Peanut Bread I cup liquid yeast yi teaspoon salt I tablespoon sugar Flour ]/2 tablespoon butter i cup chopped peanuts Mix the yeast, sugar, butter, and salt in a mixing bowl. Add flour as long as the mixture can be stirred. Beat it well and let dough stand in a warm place over night. In the morning add the peanuts and enough flour to make a PEANUTS 3 soft dough; let it stand in a warm place until light. Bake I hour in a moderate oven. Peanut Biscuit 2 cups flour 2 cups ground peanuts 4 teaspoons baking powder i tablespoon fat 2 teaspoons salt ^ cup milk Sift flour, baking powder, and salt together. Add pea- nuts and mix in fat well. Add the milk to make a soft dough. Roll it out on floured board, cut out biscuits with biscuit-cutter, and bake in a well-greased pan in a hot oven 15 minutes. Peanut Raisin Bread ^ cup sugar i quart flour I egg 4 teaspoons baking ^ pint sweet milk powder I tablespoon melted butter i teaspoon salt I cup chopped peanuts ^ cup raisins Beat the sugar, eggs, milk, and butter together. Sift the flour with the baking powder and salt, adding one half to the milk and egg mixture. With the other half mix the peanuts and raisins. Combine the two batters and let mixture stand 15 minutes. Bake batter in two loaves in a moderate oven. PEANUTS FOR DINNER SOUPS Peanut Soup I cup ground peanuts 2 tablespoons flour I quart milk 2 tablespoons butter Salt and pepper Bring milk to boiling point, add peanuts, and boil for 15 minutes. Make a paste of a little sweet milk and the flour, add it to the peanut-milk mixture, and stir in the butter. Season with salt and pepper. Cream-of-Peanut Soup I tablespoon flour 3 cups milk ]4 cup ground peanuts A little chopped onion Salt and pepper Rub to a paste the flour in a little water and add the peanuts. Bring to a boil the milk and onion seasoned with salt and pepper, add peanut paste, and boil 3 minutes. MEAT SUBSTITUTES Peanut Roast i>^ cups breadkirumbs 4 teaspoons baking Milk \ powder lyi cups peanuts i egg Salt and pepper Soak the bread crumbs in enough milk to soften them. Add the peanuts chopped or ground very fine, then the baking powder and the well-beaten egg. Mix well and turn mixture into a well-greased baking pan ; bake in a moderate oven 45 minutes. Serve roast hot with tomato sauce. 4 PEANUTS 5 TOMATO SAUCE I pint canned tomatoes 4 cloves I tablespoon butter Small slice of onion I tablespoon flour Salt and pepper Dash of red pepper Cook the tomato, onion, and cloves together about 10 minutes. Heat the butter in a small frying pan, add the flour, and stir until smooth. Then stir the paste into the tomato mixture, cook 2 minutes, and season with salt and pepper. Run sauce through a strainer fine enough to keep back the seed. Peanut-Butter Loaf I cup ground peanuts i tablespoon chopped parsley I cup mashed potatoes 2 teaspoons grated onion 1 egg ^2 teaspoon grated nutmeg 2 teaspoons salt yi teaspoon paprika Mix well the hot mashed potatoes, peanut butter, well- beaten ^gg, parsley, nutmeg, salt, and paprika. Mold or shape into a loaf, put it into a well-greased baking pan, and bake in a hot oven 35 minutes. Peanut Rice Souffle 4 cups milk Yi cup sugar y^ cup rice i tablespoon lemon juice I cup ground peanuts >^ teaspoon salt Wash and cook rice; let it cool. Put alternate layers of rice and peanuts into a well-greased baking dish, sprinkling each layer with the salt and sugar mixed together. Finish with a layer of peanuts on top, pour the milk over it, and bake in a slow oven. 6 THREE-MEALS-A-DAY SERIES Peanut Patties 2 cups bread crumbs 2 teaspoons baking 2 cups mashed sweet or powder white potatoes 2 eggs Ground peanuts Salt and pepper Heat the bread crumbs, potatoes, yolks of eggs, baking powder, and the seasoning in a saucepan. Form into small cakes, dip them in the whites of the egg, and then roll them in the ground peanuts. Fry them a deep brown in hot fat. Peanut and Cheese Roast I cup ground peanuts i teaspoon chopped I cup grated cheese onion I cup bread crumbs i tablespoon butter Juice of half a lemon Salt and pepper Cook the onion in the butter and a little water until it is tender. Mix the other ingredients and moisten them with the water in which the onion was cooked. Season to taste, mold in loaf shape, and bake the roast in a well- greased pan. Macaroni Baked with Cheese and Peanuts 1 cup broken macaroni J4 pound cheese 2 quarts boiling salt water }4 teaspoon salt 1 cup milk I cup peanuts 2 tablespoons flour (ground coarse) Dash of cayenne pepper Cook macaroni in the boiling water; when it is done, drain it in drainer and pour cold water over it to separate the pieces. Mince the cheese and mix it with the milk. PEANUTS 7 flour, seasoning, and peanuts. Put the macaroni and sauce in alternate layers in a well-buttered baking dish, cover with bread crumbs, and bake slowly. Peanuts and Sweet Potatoes Grind the peanuts, stir in well-beaten egg, and if mixture is too thin add a little bread crumbs or roll mixture in cracker dust. Season with salt. Boil sweet potatoes until they are done, peel and cut them in slices, spread them with the peanut mixture, dip slices in white of egg, and fry in deep fat until brown. Peanuts and Spaghetti 2 cups hot boiled spaghetti J^ cup bread crumbs ^ cup ground peanuts (paste) i cup milk ) rubbed to I tablespoon minced parsley i tablespoon > smooth Salt and paprika flour / paste Cut the spaghetti into small lengths, stir in the peanuts mashed to a paste, and let mixture stand for a few minutes. Add the seasoning, bread crumbs, and flour-milk mixture. Blend well. Put in well-greased baking dish, sprinkle top with bread crumbs and bits of peanuts, and bake until brown. Serve with tomato sauce. (For recipe for tomato sauce, see page 5.) Baked Peanuts Shell unroasted peanuts and pour boiling water over them, letting them remain in the water until the skins peel off. Put I pint of peanuts in a bean pot with 2 quarts of cold water, and let it come to the boiling point. Season with salt and paprika, and bake slowly until peanuts are soft atid mealy, about 8 hours. 8 THREE-MEALS-A-DAY SERIES PEANUT SALADS Peanut Cabbage Salad yi cabbage i pint peanuts Chop peanuts and cabbage fine, place them on lettuce leaf, and serve with salad dressing. Elizabeth Ann Salad 3 cups shredded cabbage ^ cup salted peanuts ^ cup boiled salad dressing Shred the cabbage very fine, cover it with cold water, and set it in ice box for i hour. Drain and dry between clean cloth, and mix in the salad dressing and chopped peanuts. Serve cold on lettuce leaves. BOILED DRESSING I teaspoon flour 2 teaspoons salt I teaspoon mustard i teaspoon sugar I cup vinegar >^ teaspoon pepper I teaspoon butter 2 eggs Mix well the dry ingredients, add well-beaten eggs, and butter, and cook mixture in a double boiler until it thickens. Peanut Apple Salad I cup chopped peanuts i cup chopped apples Mix ingredients and serve on lettuce leaves with dressing. Peanut Celery Salad I cup chopped peanuts i cup chopped celery Mix ingredients and serve on lettuce leaves with dressing. Peanut Banana Salad Place sliced bananas on lettuce leaves and sprinkle them with chopped peanuts. Serve with salad dressing. PEANUTS 9 PEANUT STUFFING FOR POULTRY Recipe I Crumble a pint of corn bread with the grated rind of I lemon, i cup finely chopped peanuts, any mixed herbs that are desired, salt and pepper to taste, and }4 cup melted butter. Recipe II 2 cups hot mashed white i teaspoon salt potatoes 4 tablespoons cream J/2 cup ground peanuts i tablespoon butter I teaspoon grated onion Yolks of 2 eggs ^ teaspoon paprika Mix and blend all the ingredients together, adding any herbs desired. PEANUTS FOR SUPPER Hashed Browned Peanuts I cup peanuts i cup milk I cup bread crumbs Salt, pepper, and a 1 cup boiled white potatoes little onion juice I tablespoon fat Mix the peanuts (put through the meat-grinder), the finely cut potatoes, and bread crumbs. Add the milk and seasoning. Put fat in frying pan and when it is hot add the hash mixture, frying until brown. Peanut Croquettes 2 cups cold boiled rice 2 tablespoons peanut 1 egg butter (see page 16) Salt and pepper Mix the rice, peanut butter, well-beaten egg, and the seasoning, shape into croquettes, roll them in egg and crumbs, and fry in deep hot fat. Peanut Timbales yi pint raw peanuts 2 cups milk 2 eggs yi teaspoon salt Pepper Cook the peanuts in salted water until they are soft, drain, and mash them well. Add the well-beaten eggs, milk, and seasoning. Turn mixture into custard cups, set the cups in a pan of water, and bake in moderate oven 25 minutes. Serve with cream sauce. 10 PEANUTS II CREAM SAUCE I cup milk 2 tablespoons flour 2 tablespoons butter Melt butter in a saucepan, add flour, and mix well. Remove from fire, add milk slowly, and cook until sauce is thick, stirring constantly. PEANUTS FOR DESSERT Peanut Spiced Pudding yi cup butter K teaspoon ground cloves I cup molasses i cup hot water I teaspoon soda 3 cups flour yi cup coarsely ground peanuts Mix ingredients as in other puddings, put batter in well- greased baking-powder tins, and steam 2 hours. Serve with the following sauce. PUDDING SAUCE I tablespoon butter K cup sugar I teaspoon flour Mix ingredients to a cream, pour over it enough boiling water to make sauce the consistency of thick cream, and flavor to taste. Peanut Macaroons White of I ^%z I cup brown sugar yi cup chopped peanuts yi teaspoon salt Beat white of egg until it is stiff and gradually add the sugar. Fold in nuts and add salt. Drop mixture from tip of spoon on buttered pan and bake in a moderate oven until brown. 12 THREE-MEALS-A-DAY SERIES Peanut Oatmeal Cookies Recipe I 2 cups rolled oats i teaspoon soda dis- 2 cups flour solved in i cup I cup sugar sweet milk y^ cup butter i teaspoon salt I cup chopped peanuts i teaspoon cinnamon I egg Flavoring Mix sugar and butter together, add the other ingre- dients, and mix thoroughly. Drop mixture by the tea- spoonful on a well-greased pan and bake 20 minutes in a moderate oven. Peanut Oatmeal Cookies Recipe II I cup chopped peanuts 2}4 cups flour I cup raisins (may be 2 eggs omitted) 2 cups sugar ^2 cup oatmeal, soaked in i teaspoon soda enough buttermilk to i teaspoon baking soften meal powder Mix sugar and butter, creaming them well, add the other ingredients, and mix. Drop mixture by the teaspoonful on greased tin and bake in a moderate oven. Peanut Oatmeal Macaroons I tablespoon butter 1}^ cups rolled oats I egg % teaspoon salt yi cup sugar }4 teaspoon baking Coarsely chopped peanuts powder Mix the butter, sugar, and cream with the ^gg. Add the rolled oats, salt, and baking powder. Drop mixture in small round cakes on a well-greased baking tin, sprinkle I PEANUTS 13 the tops with the chopped peanuts, bake macaroons, and brown in a hot oven. Plain Peanut Cookies % cup butter 2 tablespoons milk y^ cup sugar i cup flour I ^ZZ 2 teaspoons baking ^ cup peanuts powder Cream the butter, sugar, and eggs. Add the milk and flour sifted with the baking powder. Chop the nuts fine and mix them well with batter. Drop batter on a buttered tin, set a whole peanut on top of each cookie, and bake in a moderate oven. Peanut Jumbles ^ cup butter y^ teaspoon extract I cup sugar y^ cup cornstarch 3 6ggs i^ teaspoon baking ^ pint flour powder yi cup chopped peanuts mixed with % cup sugar Cream the butter and sugar. Add the well-beaten eggs, flour, cornstarch, and baking powder sifted together. Flavor as desired. Roll out dough on floured board, cut out jumbles with biscuit-cutter, roll them in the chopped nuts mixed with the sugar, place on well-greased tins, and bake in a hot oven. Peanut Wafers I cup flour I Qg^ I cup sugar i^ cup butter I cup ground peanuts Mix ingredients well, drop batter by the spoonful in buttered tins, and bake in a hot oven. 14 THREE-MEALS-A-DAY SERIES Peanut Jelly Roll % cup powdered sugar % teaspoon salt 4 eggs ]/2. teaspoon baking y^ cup flour powder Mix ingredients in the order given, first beating the yolks and whites of eggs separately. Pour batter into thin well-greased pans and bake in a hot oven. As soon as cake is done spread it with jelly and sprinkle lightly with chopped peanuts, roll, and dust with powdered sugar. Peanut Filling for Cakes I cup sugar 2 eggs ^^ pint milk ij^ tablespoons com- y2 pint ground peanuts starch I teaspoon lemon extract ]4 tablespoon butter Add peanuts to milk and let them simmer for five minutes. Dissolve cornstarch with sugar in a little water, add it to peanut-milk mixture, and let it boil. Add the well-beaten yolks of eggs and return mixture to fire for about 3 minutes to set the eggs. When filling is cold spread it between layers of cake. Peanut Bars I cup flour I tablespoon butter yi cup coarsely chopped K teaspoon baking peanuts powder % cup sugar % cup milk Pinch of salt i Qgg Sift together the flour, salt, and baking powder. Add the butter, mixing well, then the sugar and nuts. Mix to a stiff dough with the ^gg andfmilk, turn it on to a well- floured board, and roll it out rather thin, cut in bars, and bake in a hot oven. PEANUTS 15 Peanut Kisses y^ cup butter i cup sugar I cup flour I ^^g I cup ground peanuts Mix ingredients well, drop batter by the spoonful on buttered tins, and bake quickly. Peanut Citron Cake 1 cup sugar 2 teaspoons baking \yi cups butter powder yi cup milk I cup chopped peanuts Whites of 4 eggs and citron mixed 2y2 cups well-sifted flour Cream the butter and sugar. Add the milk and baking powder sifted into the flour, and fold in the well-beaten whites of eggs, and lastly the peanuts and citron well floured. Pour the batter into a greased cake pan and bake in a moderate oven. If the top is iced, garnish the cake with split peanuts. Peanut Spice Cake 2 cups molasses i pint ground peanuts I cup sugar 2 teaspoons cinnamon 1 cup fat yi teaspoon cloves 2 cups hot water % nutmeg grated 4 cups flour I teaspoon soda I egg Mix the peanuts, spices, and soda with the flour. Mix the molasses, sugar, lard, and water, stir in the flour mix- ture, and add the well-beaten ^g^. Sprinkle cake with sugar just before putting it into the oven. Bake in a well- greased shallow baking pan. 1 6 THREE-MEALS-A-DAY SERIES Peanut Doughnuts 2 eggs 4 cups flour I cup sugar yi teaspoon soda 3 tablespoons butter i teaspoon salt I cup sour milk yi teaspoon cinnamon I cup chopped peanuts Cream the butter, sugar, and eggs. Add the milk and nuts and enough flour to make a stiff dough. Roll dough out on floured board, cut with doughnut-cutter, and fry in hot deep fat. MISCELLANEOUS Salted Peanuts Blanch the peanuts in boiling water, put a few at a time in a frying basket, and plunge them into deep hot butter or cooking oil. As soon as peanuts are brown throw them into a colander and dust them with salt. Peanut Butter yi pound peanuts 2 tablespoons salt 2 tablespoons butter Parch the peanuts to a light brown, husk, and run them through a 4-1 plate of a food-chopper or meat-grinder, then run them again through the 4-5 plate. Mix peanut paste thoroughly with the salt and butter. Put into covered glass jars or glasses. PEANUT CANDY Peanut Caramels I cup sugar i cup ground peanuts I cup butter i cup molasses I cup milk Cream sugar and butter, add molasses and milk, stirring constantly. Put mixture into a boiler and let it boil PEANUTS 17 (do not stir, but shake it) ; let it cook until it forms a soft mass when dropped into cold water (the soft-ball stage). Add peanuts and pour candy into buttered tins. When it is cool, cut it into squares. Peanut Kisses White of I egg % teaspoon vanilla I cup chopped peanuts i cup sugar (sifted) Beat the white of ^gg very stiff, stir in the sugar, nuts, and vanilla, and drop the mixture by the spoonful on a buttered pan. Bake in a moderate oven. Peanut Pop-Corn Balls y2 teaspoon soda i teaspoon vinegar 1 pint sirup 3 quarts fresh popped 2 tablespoons butter com I quart roasted peanuts Cook the sirup until it hardens when dropped in cold water. Add the soda dissolved in a teaspoon of hot water. Pour sirup over the pop corn and nuts, stirring until the kernels are well coated. Mold into balls. Peanut-Almond Fudge I cup ground peanuts i>^ cups sugar browned but not scorched i tablespoon butter I teaspoon ahnond extract i cup milk Brown J^ cup of the sugar in a granite saucepan. Add xC milk; when the sugar is dissolved, add the remaining sugar and the butter. Boil to the soft-ball stage, flavor, and add the peanuts. Pour candy on buttered tins and mark it off in squares. 1 8 THREE-MEALS-A-DAY SERIES Peanut Taffy Candy I cup sugar % cup buttei y2 cup molasses i cup rolled peanuts Boil the sugar, molasses, and butter until mixture snaps when dropped into cold water. Remove pan from fire and stir in the mashed or rolled peanuts. Pour candy into a buttered dish and pull it when it is cold enough. Peanut-Butter Fudge I cup milk 2 cups powdered sugar 2 teaspoons peanut butter Mix ingredients, boil for five minutes, beat well, pour candy into buttered tin, and cut in squares. Peanut Fruit Roll i^ cups sugar yi cup coarsely chopped ]/i cup cream peanuts % cup each of figs and dates Boil sugar and cream until the mixture reaches the soft- ball stage, pour it out on a large platter, and let it cool. Work candy with a wooden spoon until it is creamy, add the nuts and fruit; work it tmtil the mass begins to stiffen. Make into a long roll, let it stand for about i hour, and then slice. LLAgZO W 106 89 '1 ^^..♦* '" A^P _ C- %.*'' :M£' \/ '*^*^' "^-' -^^ i°-V. '- " / ^v!i^> V.^' .:^Ki-. '^.../ • .• ^'^ ^^0^ *o. .^^°'*> ^-^'■^ ° HECKMAN BINDERY INC. |§ ^^OCT 89 N, MANCHESTER, INDIANA 46962 ^ ^ 'e^