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How to Grow the Peanut and 105 Ways of Preparing It for Human Consumption-George Washington Carver · Miss Pims Camouflage

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Speaker 1: Section one of how to grow the Peanut and one
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Speaker 1: hundred five Ways of preparing it for human consumption by
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Speaker 1: George Washington Carver.
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Speaker 2: This is a LibriVox according all LibriVox accordings during the
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Speaker 2: public domain. For more information at a volunteer, please visit
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Speaker 2: LibriVox dot org. Forward. In the preparation of this bulletin,
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Speaker 2: I wish to gratefully acknowledge assistance from the following sources,
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Speaker 2: regretting that no credit can be given. Quite a number
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Speaker 2: as the information was obtained from clippings without the author's name.
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Speaker 2: Several bulletins from the US Department of Agriculture, The Rural World,
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Speaker 2: The Rural New Yorker, The Southern Ruralist, Farm and Fireside,
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Speaker 2: The Country Gentleman, The Kansas Farmer, The Hearthstone Peerless Cookbook,
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Speaker 2: Home Cooking, Common Sense Recipes, Royal Baker and Pastry Book,
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Speaker 2: The American Agriculturist, The Tribune Farmer, The Montgomery Advertiser, The
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Speaker 2: Farm and Home Berries, Fruit Recipes, Wallace's Farmer. Leaflets from
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Speaker 2: the West Virginia University, The Rumford Book, bulletins from the
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Speaker 2: University of Nebraska, several leaflets from Cornell University, Good housekeeping note.
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Speaker 2: Always remove the brown holes from the peanuts, even though
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Speaker 2: the recipe does not say so. Bulletin number thirty two,
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Speaker 2: May nineteen seventeen, How to grow the peanut in one
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Speaker 2: hundred and five ways of preparing it for human consumption.
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Speaker 2: Of all the money crops grown by Macon County farmers,
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Speaker 2: perhaps there are none more promising than the peanut, in
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Speaker 2: its several varieties and their almost limitless possibilities. Of the
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Speaker 2: many good things in their favor, the following stand out
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Speaker 2: as most prominent. One, Like all the members of the
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Speaker 2: pod bearing family, they enrich the soil. Two they are
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Speaker 2: easily and cheaply grown. Three for man, the nuts possess
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Speaker 2: a wider range of food values than any other legume. Four.
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Speaker 2: The nutritive value of the hay as a stock food
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Speaker 2: compares favorably to that of the cowpee.
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Speaker 1: Five.
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Speaker 2: They are easy to plant, easy to grow, and easy
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Speaker 2: to harvest. Six. The great food and forage value of
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Speaker 2: the peanut will increase in proportion to the rapidity with
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Speaker 2: which we make it a real study. This will increase consumption,
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Speaker 2: and therefore must increase production. Seven. In this country, two
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Speaker 2: crops per year of the Spanish variety can be raised. Eight.
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Speaker 2: The peanut exerts a dietetic or a medicinal effect upon
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Speaker 2: the human system that is very desirable. Nine. I doubt
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Speaker 2: if there is another food stuff that can be so
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Speaker 2: universally eaten in some form by every individual. Ten. Pork
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Speaker 2: fattened from peanuts and hardened off with a little corn
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Speaker 2: just before killing is almost, if not quite, equal to
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Speaker 2: the famous red gravy hams or the world renowned beechnut
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Speaker 2: breakfast bacon. Eleven. The nuts yealed a high percentage of
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Speaker 2: oil of superior quality. Twelve The clean cake after the
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Speaker 2: oil has been removed, is very high in muscle building properties, protein,
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Speaker 2: and the ease with which the meal blends in with
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Speaker 2: flour meal, et cetera. Makes it a special value to bakers, confectioners,
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Speaker 2: candy makers, and ice cream factories. Thirteen. Peanut oil is
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Speaker 2: one of the best known vegetable oils. Fourteen. A pound
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Speaker 2: of peanuts contains a little more of the bodybuilding nutrients
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Speaker 2: than a pound of sirloin steak, while the heat and
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Speaker 2: energy producing nutrients it has more than twice as much. Varieties,
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Speaker 2: there are many varieties of the peanut, all possessing more
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Speaker 2: or less merit. A number have been tested here on
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Speaker 2: our station grounds, and we can heartily recommend the following
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Speaker 2: varieties in the order named. First, the Spanish. As compared
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Speaker 2: with most other varieties, the vines are small, upright and growth,
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Speaker 2: and nearly all pods cling close to the tap root.
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Speaker 2: Hence they can be planted closer together and the yield
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Speaker 2: be larger. This variety produced fifty nine bushels per acre
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Speaker 2: on very light sandy soil. Second the Georgia red and
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Speaker 2: Tennessee red. These are practically one of the same variety,
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Speaker 2: habit of growth and fruity qualities much the same as
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Speaker 2: the Spanish, with thus it made a slightly lower yield.
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Speaker 2: This variety has from three to four kernels to the pod.
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Speaker 2: The nuts are rich in flavor. Third the Virginia running variety.
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Speaker 2: This variety is often referred to as the typical American peanut.
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Speaker 2: It is decidedly the most popular with the trade. The
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Speaker 2: pods are large and white, the vine spreading, and under
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Speaker 2: favorable conditions it ferts nearly out to the end of
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Speaker 2: the branches soil. With reference to soil, there are two
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Speaker 2: things to bear in mind, viz. Whether they are for
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Speaker 2: market or house consumption. The trade demands a light colored shell,
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Speaker 2: which is only produced on light sandy a soil. More
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Speaker 2: bushels per acre can be grown on stiff, clayey soil
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Speaker 2: than upon light soil, but the pods will be stained dark.
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Speaker 2: In fact, any land that will produce good corn will
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Speaker 2: produce good peanuts, provided that there is plenty of lime
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Speaker 2: in it preparation. In the preparation of the soil, the
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Speaker 2: chief essentials are one deep plowing from eight to nine inches.
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Speaker 2: Two thorough pulverization with a harrow, drag, smoothing board, etc.
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Speaker 2: Three Remove all stones, roots, stumps, clods, and obstructions of
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Speaker 2: all kinds. Fertilizers for peanuts. The peanut is an interesting plant,
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Speaker 2: and that it adjusts itself to many kinds and methods
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Speaker 2: of fertilization. It does well fertilized exactly as for corn,
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Speaker 2: makes a splendid yield when given the same treatment. As
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Speaker 2: cowpees does equally well for when fertilized the same as
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Speaker 2: for cotton. For the sandy soils of Macon County be
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Speaker 2: found the following compost mixture most satisfactory. In the fall
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Speaker 2: and winter. A large pen was filled with leaves, muck
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Speaker 2: from the swamp, and farmyard manure. The mixture consists of
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Speaker 2: one load of leaves from the woods together with the
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Speaker 2: rich top earth, one load of muck from the swamp,
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Speaker 2: and one load of manure from the barns, pig pens,
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Speaker 2: poultry house, et cetera. The pen was filled in this
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Speaker 2: way a rough shed put over it to throw off
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Speaker 2: the excess of water so the fertility would not be
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Speaker 2: washed out. Eighteen tons of this mixture, together with one
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Speaker 2: hundred pounds acid phosphate, fifty pounds canate, and two hundred
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Speaker 2: pounds lime, were applied to the acre. Where one must
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Speaker 2: depend upon a commercial mixture, the one given below gave
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Speaker 2: decidedly the largest deald acid phosphate, fifty five pounds cottonseed meal,
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Speaker 2: one hundred and twenty five pounds canate, one hundred pounds
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Speaker 2: barnyard manure, three tons agricultural lime two hundred pounds. Note
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Speaker 2: on soils containing lime do not add adding to the
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Speaker 2: fertilizer mixture planting. The time for planting the peanut in
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Speaker 2: this locality is practically the same as for corn, beginning
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Speaker 2: about the middle of March when not holed, and the
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Speaker 2: first of April. When shelled. A good plane is to
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Speaker 2: break the shell crosswise. They come up almost as quickly
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Speaker 2: as when shelled. If the Spanish peanut is shelled and
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Speaker 2: planted early in April, it will mature about the middle
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Speaker 2: of July, when they can be pulled, the ground prepared again,
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Speaker 2: re seeded, and a second crop produced. There are two
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Speaker 2: principal methods of planting the peanut viz In drills and checks.
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Speaker 2: The drill method proved most desirable, with us giving the
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Speaker 2: largest yield For the Spanish. We placed our rows from
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Speaker 2: two and a half to three feet apart, for the
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Speaker 2: running varieties from three to three and a half feet apart.
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Speaker 2: Furrows were run as nearly four inches deep as possible,
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Speaker 2: the composts put directly into the furrow and the nuts
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Speaker 2: planted on it. Cultivation if the land has been well
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Speaker 2: prepared as above directed, and is practically free of weed seeds,
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Speaker 2: the cultivation will be quite simple. Cultivate only enough to
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Speaker 2: keep the ground soft and mellow and free from weeds.
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Speaker 2: There are two methods, however, for cultivating the peanut viz
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Speaker 2: the ridge method and the flat method. We tried both,
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Speaker 2: and the flat method gave decidedly the best results harvesting.
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Speaker 2: The time to harvest varies with the date of planting
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Speaker 2: and the variety of peanut. Experienced planters prefer to get
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Speaker 2: their crops harvested before the first killing frost, because it
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Speaker 2: not only injures some of the nuts, but greatly reduces
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Speaker 2: the hay by lowering its feeding value and causing the
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Speaker 2: vines to drop their leaves. There are a number of
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Speaker 2: special plows and devices made to render harvesting the crop
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Speaker 2: as easy as possible. All of them have more or
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Speaker 2: less merit. The small farmer, however, can use to good
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Speaker 2: advantage the same method used in harvesting the sweet potato, viz.
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Speaker 2: That of plowing a furrow on each side of the vines,
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Speaker 2: then bursting out the middle, containing vines which can be
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Speaker 2: picked up readily, the earth shaken off in the vines,
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Speaker 2: which road loosely piled or treated in any way desired.
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Speaker 2: An old and favorite way is to plow up the
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Speaker 2: vines in the morning of a warm, sunshiny day, allowing
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Speaker 2: them to dry until late in the afternoon, when they
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Speaker 2: are gathered up and stacked around poles which are about
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Speaker 2: seven feet high and set firmly in the ground. At
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Speaker 2: convenient places over the field. Logs or poles should be
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Speaker 2: laid on the ground around the center pole as to
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Speaker 2: keep the vines off the ground. Stack loosely so the
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Speaker 2: air can pass through freely. Care should be taken to
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Speaker 2: stack the vines so the peanuts will be on the
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Speaker 2: inside next the pole. Cap the stacks with hay straw,
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Speaker 2: corn stocks, or anything that will turn the water. If
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Speaker 2: the weather is good, they may be safely picked in
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Speaker 2: from fifteen to twenty days after stacking picking. There are
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Speaker 2: so many good pickers on the market now, together with
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Speaker 2: a great many simple and effective homemade devices, and I
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Speaker 2: think any further mention of them would be wholly out
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Speaker 2: of place. Preparation for the market, peanuts, like everything else,
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Speaker 2: sell more quickly and bring a better price if the
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Speaker 2: nuts are uniform in size, clean, and the shells are
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Speaker 2: of a bright color. If washing is necessary, it should
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Speaker 2: be done on a clear, warm day, and they should
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Speaker 2: be dried quickly in the sun. A large number of
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Speaker 2: the pops and otherwise faulty nuts can be removed by
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Speaker 2: windowing them in a good strong wind. Like peas, they
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Speaker 2: should be put in bags holding one hundred pounds each,
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Speaker 2: put away in a dry ventilated house until ready to sell.
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Speaker 2: The pops and faulty nuts can be fed to hogs.
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Speaker 2: Peanut hey hay made from peanut vines, like all are
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Speaker 2: cultivated pod bearing plants, possesses high feeding value. The following
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Speaker 2: table from the best known authorities shows it as compared
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Speaker 2: with alfalfa, cowpevines, crimson and burr clover, air dried material
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Speaker 2: water peanut seven point eighty three percent, alfalfa six point
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Speaker 2: ninety five percent, cowpivinees ten point twenty nine percent, crimson
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Speaker 2: clover nine point six percent, red clover fourteen point three percent,
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Speaker 2: crude ash peanut seventeen point zero four percent, alfalfa seven
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Speaker 2: point forty nine percent, cowpy vines nine point one percent,
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Speaker 2: crimson clover eight point six percent, red clover seven point
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Speaker 2: forty seven percent, proteen muscle builders peanut eleven point seventy
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Speaker 2: five percent, alfalfa sixteen point forty eight percent, cowpy vines
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Speaker 2: nineteen point seventy two percent, crimson clover fifteen point two percent,
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Speaker 2: red clover twelve point eighty four percent, crude fiber peanut
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Speaker 2: twenty two point eleven percent, alfalfa thirty one point thirty
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Speaker 2: eight percent cowpy vines twenty one point ninety nine percent,
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Speaker 2: crimson clover twenty seven point two percent, red clover twenty
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Speaker 2: nine point twenty seven percent, fats peanut one point eight
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Speaker 2: four percent, alfalfa two point zero three percent, colpi vines
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Speaker 2: four point zero four percent, crimson clover two point eight percent,
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Speaker 2: red clover two point eleven percent, carbohydrates fat formers peanut
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Speaker 2: forty six point ninety five percent, alfalfa forty two point
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Speaker 2: sixty two percent, colpy vines forty five point fifteen percent,
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Speaker 2: crimson clover thirty six point six percent, red clover forty
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Speaker 2: eight point thirty one percent. It is readily seen by
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Speaker 2: the above table that peanut hay compares very favorably with
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Speaker 2: the much prized market haze of superior feeding value. One
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Speaker 2: in one fourth tons of cured hay was produced on
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Speaker 2: an acre in our station, in addition to fifty nine
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Speaker 2: bushels of nuts as food for man. By reason, if
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Speaker 2: it's superior food value, the peanut has become almost a
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Speaker 2: universal diet for man. And when we learn its real value,
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Speaker 2: I think I am perfectly safe in the assertion that
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Speaker 2: it will not only become a prime essential in every
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Speaker 2: well balanced dietary, but a real necessity. Indeed, I do
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Speaker 2: not know any one vegetable that has such a wide
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Speaker 2: variety of food possibilities. Below are given one hundred and
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Speaker 2: five ways preparing the peanut for human consumption, with the
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Speaker 2: hope that every farmer will learn to appreciate them and
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Speaker 2: raise large quantities for his own consumption, and also with
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Speaker 2: the hope that the city folk will find the diet
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Speaker 2: not only wholesome, satisfying, healthful, and appetizing, but very economical.
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Speaker 2: Fourteen recipes were selected from this number, and a five
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Speaker 2: course luncheon served to ten food specialists, and each one
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Speaker 2: of them, without expectation, was enthusiastic over it and said
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Speaker 2: it was the most satisfying luncheon he or she had
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Speaker 2: ever eaten. A glance to the table below is sufficient
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Speaker 2: to impress anyone most favorably with the superior value of
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Speaker 2: the peanut as a food. Water peanuts nine point two percent,
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Speaker 2: Boston beans, twelve point six percent, cowpies thirteen percent protein,
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Speaker 2: muscle builders peanuts twenty five point eight percent, Boston beans
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Speaker 2: twenty two point five percent, cowpis, twenty one point four
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Speaker 2: percent carbohydrates, fat formers peanuts sixty three percent, Boston beans
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Speaker 2: fifty nine point six percent, cowpis sixty point eight percent.
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Speaker 1: End of section one Section two of How to Grow
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Speaker 1: the Peanut. This is a LibriVox recording. All LibriVox recordings
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Speaker 1: are in the public domain. For more information or to volunteer,
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Speaker 1: please visit LibriVox dot org. How to Grow the Peanut
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Speaker 1: and one hundred five Preparing It for human Consumption by
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Speaker 1: George Washington Carver. Number one Peanut Soup one quart milk,
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Speaker 1: two tablespoonfuls butter, two tablespoonfuls flour, one cup peanuts. Cook
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Speaker 1: peanuts until soft, remove skins, mash or grind until very fine.
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Speaker 1: Let milk come to a boil. Add the peanuts. Cook
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Speaker 1: twenty minutes. Rub flour into a smooth paste with milk.
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Speaker 1: Add butter to the peanuts in milk. Stir in flour,
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Speaker 1: season with salt and pepper to taste. Serve hot. Number two.
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Speaker 1: Peanut soup Number two. Take roasted peanuts, grind or mash
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Speaker 1: real fine to every half pint. Add a quart of
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Speaker 1: hot milk, half a teaspoon salt, one salt spoon pepper,
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Speaker 1: one small onion, minced very fine, one bay leaf one stock,
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Speaker 1: celer chopped very fine, or a salt spoon celery seed.
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Speaker 1: Cook for fifteen minutes. Great care must be exercised to
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Speaker 1: keep it from burning. Moisten one tablespoonful cornstarch in a
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Speaker 1: quarter cup of cold milk. Add to the soup. Stir
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Speaker 1: until thick and smooth. Strain through a fine sieve, and
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Speaker 1: serve with peanut wafers. Number three peanut bisk to three
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Speaker 1: cups of boiling milk. Add a half teaspoon chopped onion,
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Speaker 1: a pinch of salt and pepper. Rub to a smooth paste.
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Speaker 1: A tablespoonful flour with water, Add half cup of peanut butter.
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Speaker 1: Stir in the flour, Boil three minutes longer, serve with
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Speaker 1: peanut wafers. Number four. Peanut soup Number four, Boil ten
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Speaker 1: minutes in half cup of water, half cup chopped celery,
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Speaker 1: a tablespoonful chopped onion, the same amount of red and
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Speaker 1: green peppers mixed. Add a cup of peanut butter and
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Speaker 1: three cups of rich milk, to which has been added
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Speaker 1: one tablespoon of flour, Add one teaspoonful of sugar, Boil
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Speaker 1: two minutes, and serve. Number five consumme of peanuts. Take
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Speaker 1: one pint of shelled peanuts. Boil or steam until the
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Speaker 1: skins can be removed. Boil in salted water until tender,
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Speaker 1: and until nearly all the water boils away. Add one
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Speaker 1: quart of beef stock, a few grains of cayenne, half
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Speaker 1: a teaspoon salt. Let boil slowly for ten minutes. Serve hot.
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Speaker 1: Number six puree of peanuts, one pint of peanuts blanched
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Speaker 1: in ground, one pint of milk, one half cup cream,
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Speaker 1: one tablespoon butter, one egg, well beaten. Let the milk
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Speaker 1: and cream come to a boil. Stir in all the
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Speaker 1: other ingredients. Add more milk if too thick, salt and
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Speaker 1: pepper to taste. Serve it once with peanut wafers. Number
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Speaker 1: seven Puree of peanuts, Number two extra fine. Take one
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Speaker 1: pint of peanuts. Roast until the shells rub off easily,
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Speaker 1: do not brown. Grind very fine. Add a saltspoonful salt,
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Speaker 1: one teaspoon sugar. Boil on boiling water and stir until
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Speaker 1: thick as cream. Set in double boiler and boil from
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Speaker 1: eight to ten hours. Set away and allow to get
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Speaker 1: thoroughly cold. Turn Out can be eaten hot or cold.
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Speaker 1: When sliced, rolled in bread crumbs or cracker dust, and
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Speaker 1: fried a chicken brown, it makes an excellent substitute for meat.
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Speaker 1: A generous layer between slices of bread makes an excellent sandwich.
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Speaker 1: Number eight peanut bread number one. Into any good biscuit dough.
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Speaker 1: Work in a liberal supply of blanched and ground nuts,
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Speaker 1: Roll out thin, cut in small disks, and bake in
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Speaker 1: a quick oven.
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Speaker 3: Serve hot.
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Speaker 1: Number nine peanut bread number two. One half cupful sugar,
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Speaker 1: two teaspoons baking powder, one half cupful blanched and chopped nuts,
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Speaker 1: one half cupful sweet milk, one egg, beat in two
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Speaker 1: cupfuls sifted flour. Mix These ingredients make into small loaves
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Speaker 1: or biscuits. Let rise for one half hour. Bake in
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Speaker 1: a slow oven until done, which will require about fifty minutes.
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Speaker 1: Number ten English peanut bread. Two cups liquid yeast, one
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Speaker 1: tablespoon butter, two tablespoons sugar, one teaspoonful salt flour as
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Speaker 1: long as you can, stir it with a spoon, beat
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Speaker 1: it long and hard. Let it stand in a warm
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Speaker 1: place over night. In the morning, add one cup of
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Speaker 1: blanched and finely chopped peanuts. Flour to make a soft dough.
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Speaker 1: Let it stand in a warm place until light. Bake
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Speaker 1: in a moderate oven one hour. Number eleven aunt Nellie's
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Speaker 1: Peanut brown Bread. One and a half cup's white flour,
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Speaker 1: one and a half cups gram flour, two teaspoons baking powder,
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Speaker 1: one half cup sweet milk, or just enough to make
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Speaker 1: a soft dough, one teaspoon salt, one half cup blanched
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Speaker 1: and ground peanuts. Mix well together and bake in a
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Speaker 1: moderate oven. Number twelve Oatmeal peanut Bread Delicious. Two cups
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Speaker 1: liquid yeast, two cups rolled oats, two teaspoons sugar, one
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Speaker 1: tablespoon butter, one teaspoon salt.
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Speaker 3: Add white flour as.
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Speaker 1: Long as you can stir it, beat well, let rise
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Speaker 1: over night. Stir up well in the morning. Add one
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Speaker 1: cup of chopped or ground peanuts. Pour in buttered baking pan,
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Speaker 1: and set in a warm place to rise when light.
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Speaker 1: Bake in a moderate oven for one hour. Number thirteen
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Speaker 1: Peanut Bread Number three. A delicious loaf can be made
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Speaker 1: by adding half a pint of finely ground nuts to
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Speaker 1: every loaf of bread when baking. Add the nuts when
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Speaker 1: the bread is worked down the last time. Number fourteen
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Speaker 1: peanut rolls Number one. Two cups of soft white bread crumbs,
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Speaker 1: four tablespoons peanut butter, one half cupful grated cocoa, nut
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Speaker 1: chopped fine, one saltspoon celery seed, one teaspoon salt, one
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Speaker 1: well beaten egg, one half pound blanched in ground peanuts.
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Speaker 1: Mix thoroughly, make into rolls, and fry in deep fat
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Speaker 1: or bacon an oven serve with nut sauce. Number fifteen
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Speaker 1: Peanut rolls number two. Make the dough exactly the same
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Speaker 1: as for Parker House rolls. At the last working, add
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Speaker 1: a heaping teaspoon of ground peanuts and work into each roll.
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Speaker 1: Number sixteen Sweetish nut rolls. One pint milk, scalded, one
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Speaker 1: half cup butter, one quarter cup sugar, one scanty teaspoon salt,
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Speaker 1: two eggs white, one half cup yeast, seven or eight
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Speaker 1: cups flour. Mix early in the morning a sponge with milk, sugar, salt, eggs,
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Speaker 1: and yeast. Using flour enough to make a drop batter,
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Speaker 1: place in a pan of warm water, and when light
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Speaker 1: add the butter softened and enough more flour to thicken it.
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Speaker 1: Knead well and let it rise again. When light, roll
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Speaker 1: out into a large triangular piece one third of an
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Speaker 1: inch thick. Spread all over with soft butter and a
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Speaker 1: sprinkling of sugar, cinnamon, and a generous coating of finely
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Speaker 1: ground peanuts.
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Speaker 3: Roll over and over.
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Speaker 1: Cut off slices an inch thick, Lay them on a
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Speaker 1: well buttered pan with the cut side down, Let it
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Speaker 1: rise again, and bake in a moderate oven. Number seventeen
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Speaker 1: Peanut cookies Number one, three cups flour, two eggs, one
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Speaker 1: cup sugar, one and a half cups ground peanuts, one
23:25
Speaker 1: half cup butter, one cup sweet milk, one teaspoon baking powder, cream, butter,
23:32
Speaker 1: and sugar. Add eggs well beaten. Now add the milk
23:36
Speaker 1: and flour, flavor to taste with vanilla. Add the peanuts,
23:41
Speaker 1: last drop one spoonful to the cookie in well greased pans,
23:46
Speaker 1: bake quickly. Number eighteen Peanut cookies number two. Four teaspoons butter,
23:53
Speaker 1: one cup sugar, two eggs well beaten, two teaspoons baking powder,
23:59
Speaker 1: two cups flour, one cup ground peanuts, sweet milk sufficient
24:04
Speaker 1: to make a stiff batter. Drop on well greased tins,
24:07
Speaker 1: and bake quickly. Number nineteen Peanut cookies number three one
24:14
Speaker 1: third cup butter, one half cup sugar, two eggs well beaten,
24:19
Speaker 1: one half cup flour, one teaspoon baking powder, one cup
24:23
Speaker 1: blanched and finely chopped peanuts, one teaspoon lemon juice, sweet
24:29
Speaker 1: milk enough to make a stiff batter. Cream the butter
24:32
Speaker 1: and add the sugar and eggs well beaten. Sift the
24:36
Speaker 1: flour and baking powder together. Add the butter, sugar, eggs
24:40
Speaker 1: and flour, then add the milk, nuts and lemon juice.
24:44
Speaker 1: Drop from a spoon on an unbuttered baking sheet. Sprinkle
24:48
Speaker 1: with chopped nuts, and bake in a very slow oven.
24:53
Speaker 1: Number twenty peanut tea rolls delicious. Two cups raised sponge,
24:59
Speaker 1: one cup shaph sugar, one half cup butter, one cup
25:02
Speaker 1: ground peanuts. Take two cups of sponge, the sugar, melted butter, eggs, peanuts,
25:09
Speaker 1: and salt to taste. Mix thoroughly.
25:12
Speaker 3: Need in enough.
25:13
Speaker 1: Flour to make dough as four rolls. Set in a
25:16
Speaker 1: warm place to rise. When light, shape into rolls. Let
25:21
Speaker 1: rise until twice their size. Rub melted butter over the
25:25
Speaker 1: top with a small paint brush, then sift sugar and
25:29
Speaker 1: ground peanuts over the top. Number twenty one peanut bars.
25:35
Speaker 1: Two cups flour, one cup coarsely chopped peanuts, one half
25:39
Speaker 1: cup sugar, two tablespoons butter, one teaspoon baking powder, one
25:44
Speaker 1: half cup milk, one egg, pinch of salt. Sift flour, salt,
25:50
Speaker 1: and baking powder into a bowl. Rub in the butter,
25:53
Speaker 1: nuts and sugar. Mix to a rather stiff dough with
25:57
Speaker 1: the egg in milk. Turn onto a floured board and
26:01
Speaker 1: roll out two thirds of an inch thick. Cut into
26:04
Speaker 1: bars of convenient size, and fry in the fat until
26:07
Speaker 1: golden brown. Number twenty two Peanut wafers number one. Two
26:14
Speaker 1: cups flour, one cup water, one cup sugar powdered, one
26:19
Speaker 1: half cup rolled peanuts, one half cup butter. Rub the
26:24
Speaker 1: butter and sugar together until light and creamy. Add the
26:28
Speaker 1: flour and water alternately. Lastly, add the peanuts. Drop on
26:33
Speaker 1: buttered tins, and bake quickly. Cut in squares, whild hot
26:38
Speaker 1: as it soon gets brittle after cooling. Number twenty three
26:43
Speaker 1: peanut wafers number two. One quarter cup butter, one cup flour,
26:49
Speaker 1: one cup sugar, one cup blanched nuts, one egg. Grind
26:54
Speaker 1: or roll the nuts, stir into the butter. Drop on
26:58
Speaker 1: buttered tins and bake quickly. Number twenty four. Peanut wafers
27:03
Speaker 1: number three. Three tablespoons flour, one half teaspoon baking powder,
27:09
Speaker 1: two well beaten eggs, one half pound brown sugar, one
27:13
Speaker 1: cupful ground peanuts, mix thoroughly, drop on buttered paper, and
27:19
Speaker 1: bake slowly to a light brown. Number twenty five peanut
27:24
Speaker 1: muffins number one. One half cupful chopped peanuts, two eggs
27:30
Speaker 1: beaten very light, one half teaspoon soda dissolved in tablespoonful
27:34
Speaker 1: of water, one half pint thick sour butter milk, one
27:39
Speaker 1: half teaspoon salt, one and a half cupfuls flour, or
27:42
Speaker 1: enough to make a stiff batter. Add soda to the
27:46
Speaker 1: sour milk, stir well, make the batter quickly when ready
27:51
Speaker 1: to drop into the pans. Add peanuts, bake in a
27:55
Speaker 1: quick oven from twenty six to twenty five minutes. Uber
28:00
Speaker 1: twenty six peanut muffins number two use the above recipe,
28:05
Speaker 1: and in addition add one half cupful of cold cooked rice,
28:09
Speaker 1: chopped figs, dates, et cetera. Make very pleasing variations. Number
28:15
Speaker 1: twenty seven peanut doughnuts number one, two eggs beaten light,
28:21
Speaker 1: one cup sugar, three tablespoons melted butter, one cup sour milk,
28:26
Speaker 1: four cups flour, one half teaspoon soda, one saltspoon salt,
28:32
Speaker 1: one saltspoon cinnamon. One cup finely ground or chopped peanuts
28:38
Speaker 1: into the well beaten eggs. Stir the sugar, butter, milk,
28:41
Speaker 1: and nuts. Add flour to make a dough just stiff
28:45
Speaker 1: enough to roll out, roll, cut out, and fry in
28:49
Speaker 1: deep fat hot enough for the dough to rise at once.
28:54
Speaker 1: Number twenty eight peanut doughnuts Number two. One pint sweet milk,
28:59
Speaker 1: one cu cup sugar, one half cup butter, softened, two
29:03
Speaker 1: thirds cup of yeast, one egg, well beaten, one tablespoon
29:08
Speaker 1: lemon juice, five and a half to six cups flour,
29:12
Speaker 1: one pint chopped peanuts.
29:14
Speaker 3: Mix in the order given.
29:16
Speaker 1: Rise slowly till light, roll out and cut in shape.
29:21
Speaker 1: Rise quickly until very light, then fry in hot fat.
29:26
Speaker 3: End of section two.
29:34
Speaker 1: Section three of How to Grow the peanut. This is
29:37
Speaker 1: a LibriVox recording. All LibriVox recordings are in the public domain.
29:42
Speaker 1: For more information or to volunteer, please visit LibriVox dot org.
29:47
Speaker 1: How to Grow the peanut and one hundred five ways
29:49
Speaker 1: of preparing it for human consumption by George Washington Carver
29:56
Speaker 1: Cakes Number twenty nine. Peanut cake number one one quarter
30:02
Speaker 1: pound butter, two cups flour, four eggs whites only well beaten,
30:08
Speaker 1: three quarter cup water, one cup finely ground peanuts, one
30:12
Speaker 1: teaspoon baking powder. Beat the sugar and butter into a cream.
30:18
Speaker 1: Add the water and flour, stir until smooth. Add half
30:22
Speaker 1: the well beaten whites, then the nuts, then the remainder
30:26
Speaker 1: of the whites, and the baking powder. Pour into square
30:29
Speaker 1: flat pans lined with greased paper to the depth of
30:32
Speaker 1: three inches, and bake in a moderate oven for forty
30:36
Speaker 1: five or fifty minutes. Number thirty peanut cake Number two.
30:42
Speaker 1: Nine ounces flour, four ounces butter, four ounces chopped peanuts,
30:47
Speaker 1: four eggs, one teaspoon vanilla, one quarter teaspoon salt, one
30:52
Speaker 1: teaspoon baking powder. Sift flour, salt and baking powder together.
30:58
Speaker 1: Cream the butter and sugar, Add the vanilla, chopped nuts,
31:02
Speaker 1: and yolks of the eggs well beaten. Add flour, then
31:06
Speaker 1: whipped whites, and beat well. Bake in shallow pan in
31:11
Speaker 1: medium oven. When cold, ice with boiled icing. Number thirty
31:17
Speaker 1: one peanut roll cake with jelly, four eggs, two third
31:22
Speaker 1: cup powdered sugar, two third cup flour, one quarter teaspoon salt,
31:27
Speaker 1: one half teaspoon baking powder. Beat egg, yolks and sugar
31:32
Speaker 1: until light. Add mixed dry ingredients, then stiffly beaten whites.
31:37
Speaker 1: Mix lightly together. Bake in thin sheet in a quick oven.
31:42
Speaker 1: As soon as done, turn quickly on a towel wrung.
31:45
Speaker 3: Out of water. Spread with jelly.
31:49
Speaker 1: Sprinkle liberally with coarsely chopped peanuts, Roll up and dust
31:53
Speaker 1: with powdered sugar. Number thirty two peanut layer cake. Make
31:59
Speaker 1: cake exactly the same as four roll cake, except bacon
32:03
Speaker 1: jelly cake tins. Make the pastry cream as follows. Two
32:08
Speaker 1: cups sugar, one and a half pint milk, three tablespoons cornstarch,
32:13
Speaker 1: one tablespoon butter, two tea spoons extract of lemon, one
32:18
Speaker 1: pint coarsely ground peanuts. Add peanuts to the milk. Let
32:23
Speaker 1: simmer five minutes with sugar. Add the starch dissolved in
32:27
Speaker 1: a little cold water as soon as it reboils. Take
32:31
Speaker 1: from the fire, beat in the yolks. Return to the fire,
32:35
Speaker 1: two or three minutes to set the eggs when cold,
32:38
Speaker 1: spread between the layers of cake, and finish with clear icing,
32:42
Speaker 1: garnished with blanched peanuts. Number thirty three Metropolitan Cake with peanuts.
32:51
Speaker 1: One cup granulated sugar, one and a half cups butter,
32:54
Speaker 1: one half cup milk, two and a half cups well
32:57
Speaker 1: sifted flour, two suoons baking powder sifted with the flour,
33:03
Speaker 1: one cup chopped peanuts and citron mixed four eggs. Whites
33:09
Speaker 1: cream the butter and sugar, flour, nuts, and citron before adding.
33:14
Speaker 1: Bake forty five minutes in moderate oven flavor, icing with
33:18
Speaker 1: lemon extract and garnish. Top with split peanuts and pecan meats.
33:24
Speaker 1: Number thirty four Peanut cake with molasses. Two cups molasses,
33:30
Speaker 1: one cup brown sugar, one cup lard, two cups hot water,
33:35
Speaker 1: four cups flour, one pint ground peanuts, two teaspoons cinnamon,
33:41
Speaker 1: one half teaspoon cloves, one quarter of a nutmeg grated,
33:45
Speaker 1: one heaping teaspoon soda, one egg. Mix the peanuts, spices,
33:51
Speaker 1: and soda with the flour. Heap the mixture of flours, slightly.
33:56
Speaker 1: Mix the molasses, sugar, lard, and water. Stir in flour,
34:01
Speaker 1: add the beaten egg. Last, bake in a shallow dripping pan,
34:05
Speaker 1: and sprinkle with powdered sugar just before putting in the oven.
34:10
Speaker 1: Number thirty five peanut pudding. One cup molasses, one half
34:16
Speaker 1: cup butter, one cup hot water, three cups flour, one
34:20
Speaker 1: teaspoon soda, one half cup coarsely ground peanuts, one half
34:25
Speaker 1: teaspoon ground cloves, mix and steam two hours.
34:30
Speaker 3: Sauce for same.
34:32
Speaker 1: One tablespoon butter, one half cup sugar, one teaspoon flour.
34:37
Speaker 1: Mix all to a cream. Pour over this enough boiling
34:40
Speaker 1: water to make it like cream flavor to suit the taste.
34:46
Speaker 1: Number thirty six peanut strips with bananas. Two cups mashed
34:51
Speaker 1: banana pulp, one cup oat flakes, one cup flour, one
34:56
Speaker 1: cup peanut meal, one cup sugar, one half cup butter, softened,
35:02
Speaker 1: one saltspoon or more of salt. Blend all together, roll
35:07
Speaker 1: out one quarter of an inch thick, cut in strips,
35:10
Speaker 1: and bake in a quick oven. Miscellaneous dishes from peanuts.
35:17
Speaker 1: Number thirty seven liver with peanuts. Boil the liver from
35:22
Speaker 1: two fowl or a turkey. When tender mash them fine.
35:27
Speaker 1: Boil one pint of blanched peanuts until soft. Mash them
35:31
Speaker 1: to a smooth paste, mix and rub through a puree strainer.
35:36
Speaker 1: Season to taste with salt, pepper and lemon juice. Moisten
35:40
Speaker 1: with melted butter. Spread the paste on bread like sandwiches,
35:45
Speaker 1: or add enough hot chicken stock to make a puree.
35:48
Speaker 1: Heat again and season with salt, pepper, and lemon juice.
35:53
Speaker 1: Number thirty eight mock chicken. Blanch and grind a sufficient
35:58
Speaker 1: number of peanuts until they are quite oily. Stir in
36:02
Speaker 1: one well beaten egg. If too thin, thicken with rolled
36:06
Speaker 1: bread crumbs or cracker dust. Stir in little salt. Boil
36:11
Speaker 1: some sweet potatoes until done. Peel and cut in thin slices.
36:16
Speaker 1: Spread generously with the peanut mixture. Dip in white of egg.
36:21
Speaker 1: Fry to a chicken brown serve hot Number thirty seven
36:27
Speaker 1: mock veal cutlets. Wash one cup of lentils and soak
36:31
Speaker 1: over night. In the morning, strain and parboil in fresh
36:35
Speaker 1: boiling water for thirty minutes. Drain again and cook until soft,
36:40
Speaker 1: insufficient boiling water to cover them. Rub through a sieve
36:45
Speaker 1: and to the puree. Add one quarter cup of melted butter.
36:49
Speaker 1: One cup of fine gram bread crumbs, one cup of
36:52
Speaker 1: strained tomatoes, to which a speck of soda has been added.
36:56
Speaker 1: One cup of blanched and chopped peanuts, one tablespoon each
37:00
Speaker 1: of grated celery and minced onion. Season with one quarter
37:05
Speaker 1: teaspoon of mixed herbs, salt and pepper. Blend all thoroughly
37:09
Speaker 1: together and form into cutlets. Dip these in egg and
37:13
Speaker 1: then in fine bread crumbs. Place in a well greased
37:17
Speaker 1: baking pan and brown in quick oven. Arrange around amount
37:21
Speaker 1: of well seasoned mashed potatoes, and serve with brown sauce.
37:26
Speaker 1: N forty peanut patties. One pint toasted bread crumbs, rolled fine.
37:33
Speaker 1: One pint mashed potatoes, white or sweet. Two teaspoons baking
37:38
Speaker 1: powder dissolved.
37:39
Speaker 3: In the yolks of two eggs.
37:41
Speaker 1: Season with salt, pepper, sage, and mace. Heat all together
37:46
Speaker 1: form into small cakes. Dip each cake into the whites
37:49
Speaker 1: of the eggs, then into peanut meal, and brown lightly
37:53
Speaker 1: in a frying pan containing a little pork fat not
37:57
Speaker 1: deep fat. Turn and brown on both sand Number forty
38:03
Speaker 1: one brown sauce. Mix thoroughly one teaspoonful peanut butter and
38:08
Speaker 1: two tablespoons browned flour with one tablespoon cream. Add gradually
38:13
Speaker 1: two cups hot milk, and stir and cook until the
38:17
Speaker 1: mixture thickens. Just before serving, add four tablespoons strained tomatoes
38:23
Speaker 1: and a little salt and pepper. Number forty two peanut sausages.
38:30
Speaker 1: Grind one half pound of roasted peanuts, one half pound pecans,
38:34
Speaker 1: one ounce hickory nuts, and one half pound walnut meats.
38:39
Speaker 1: Mix with six very ripe bananas. Pack in a mold
38:43
Speaker 1: and steam continuously for two hours. When done, remove lid
38:48
Speaker 1: of kettle or mold, and when mixture is cold, turn
38:51
Speaker 1: out and serve the same as roast meat, sliced thin
38:55
Speaker 1: for sandwiches, or with cold tomato sauce or other sauce.
39:00
Speaker 1: Number forty three peanut and cheese roast one cup grated cheese,
39:07
Speaker 1: one cup finely ground peanuts, one cup bread crumbs, one
39:11
Speaker 1: teaspoon chopped onion, one tablespoon butter, juice of half a lemon,
39:16
Speaker 1: salt and pepper to taste. Cook the onion in the
39:20
Speaker 1: butter and a little water until it is tender. Mix
39:24
Speaker 1: the other ingredients and moisten with water. Using the water
39:28
Speaker 1: in which the onion has been cooked, Pour into a
39:31
Speaker 1: shallow baking dish and brown in the oven. Number forty
39:36
Speaker 1: four peanut omelet cream a slice of bread in a
39:40
Speaker 1: half cup of rich milk. Beat the whites and yolks
39:44
Speaker 1: of two eggs separately. Add the yolks to the bread,
39:47
Speaker 1: crumbs and milk to half a cup of finely ground peanuts.
39:51
Speaker 1: Add a dash of pepper and salt. Mix thoroughly. Fold
39:55
Speaker 1: in the whites, and cook as usual in a buttered pan.
40:00
Speaker 1: Number forty five baked peanuts with rice. Four cups milk,
40:05
Speaker 1: one third cup rice, one cup coarsely ground peanuts, one
40:10
Speaker 1: third cup sugar, one tablespoon lemon juice, one half teaspoon salt.
40:16
Speaker 3: Wash rice.
40:17
Speaker 1: Putting a layer of rice and a layer of peanuts
40:19
Speaker 1: into a well buttered pudding dish until all is used.
40:24
Speaker 1: Mix the salt and sugar, sprinkling each layer with it.
40:28
Speaker 1: Finish with a layer of peanuts on top. Pour on
40:31
Speaker 1: the milk if it does not cover the rice. Put
40:34
Speaker 1: in sufficient water. Bake three hours in a very slow oven.
40:39
Speaker 3: Add hot water if it cooks too dry.
40:43
Speaker 1: Number forty six peanut macaroni and cheese. One cup broken
40:48
Speaker 1: macaroni two quartz boiling salted water, one cup rich milk,
40:54
Speaker 1: two tablespoons flour, one quarter to one half pound cheese,
40:59
Speaker 1: one half tea s pp spoon salt, one cup coarsely
41:02
Speaker 1: ground peanuts, a dash of cayenne pepper. Cook macaroni in
41:07
Speaker 1: the boiling salted water. Drain in a strainer, and pour
41:11
Speaker 1: cold water over it to keep the pieces from sticking together.
41:15
Speaker 1: Mince cheese and mix with all other ingredients except the macaroni.
41:20
Speaker 1: Put sauce and macaroni in alternate layers in a well
41:24
Speaker 1: buttered baking dish. Cover with buttered crumbs, and bake slowly
41:28
Speaker 1: until crumbs are brown. Number forty seven peanut pie crust.
41:35
Speaker 3: Add at the rate of.
41:36
Speaker 1: One tablespoon of finely ground peanuts to one pie crust.
41:41
Speaker 1: You will be pleased with the agreeable change in pie
41:44
Speaker 1: crusts or any other pastry. Number forty eight peanut breakfast cakes.
41:51
Speaker 1: Mash two cups of well cooked split peas or beans,
41:55
Speaker 1: press through a sieve. Add one tablespoon grated celery, one
41:59
Speaker 1: tea teaspoon minced onion, one cup of milk, one cup
42:03
Speaker 1: softened bread crumbs, one tablespoon butter, one cup crushed peanuts,
42:09
Speaker 1: one well beaten egg, season with salt and pepper. Form
42:13
Speaker 1: into small flat cakes and brown in hot fat. Place
42:17
Speaker 1: a nicely poached egg on each cake, Garnish with parsley,
42:22
Speaker 1: and serve with hot cream or brown sauce. Number forty
42:27
Speaker 1: nine peanuts and mushrooms. Cook two tablespoons of chopped onion
42:32
Speaker 1: and one half cup chopped fresh mushrooms in four tablespoons
42:36
Speaker 1: of butter for five or six minutes. Stir in two
42:40
Speaker 1: tablespoons flour, a little salt and pepper, and one and
42:44
Speaker 1: a half cup's milk. Cook and stir the whole for
42:47
Speaker 1: five minutes longer. Then add one cup finely chopped peanuts.
42:52
Speaker 1: Re heat and boil slowly for ten minutes. Serve on
42:55
Speaker 1: squares of buttered toast. Number fifty Peanut timbalis one half
43:02
Speaker 1: pint of peanuts cooked until soft.
43:05
Speaker 3: In salted water.
43:06
Speaker 1: Drain and mash two well beaten eggs and two cups
43:10
Speaker 1: thin cream added to the nuts, one half teaspoon salt
43:15
Speaker 1: and a dash of pepper. Turn into custard cups. Put
43:19
Speaker 1: the cups in a basin, surround with boiling water, cover
43:23
Speaker 1: the tops with buttered paper, and bake in a moderate
43:26
Speaker 1: oven for twenty or twenty five minutes, then unmold and
43:30
Speaker 1: serve with a little cream sauce poured around them. Num.
43:35
Speaker 1: Fifty one. Peanut butter. Shall the peanuts roast just enough
43:40
Speaker 1: so that the hulls will slip off? Easily remove all
43:44
Speaker 1: the hulls by gently rolling, fanning, and screening. Grind very
43:49
Speaker 1: fine in any sort of mill, passing through several times
43:52
Speaker 1: if necessary. Pack in cans, bottles, or jars, and seal
43:57
Speaker 1: if not for immediate use. Some manufacturers add a little
44:02
Speaker 1: salt and a small amount of olive oil. Others do not,
44:06
Speaker 1: according to taste. For small quantities of butter, A good
44:10
Speaker 1: meat grinder will answer the purpose. If the nuts are
44:14
Speaker 1: ground fine enough, no additional oil will be necessary. End
44:20
Speaker 1: of section three. Section four of How to grow the peanut.
44:30
Speaker 1: This is a LibriVox recording. All LibriVox recordings are in
44:34
Speaker 1: the public domain. For more information or to volunteer, please
44:38
Speaker 1: visit LibriVox dot org. How to Grow the Peanut in
44:42
Speaker 1: one hundred five Ways of preparing it for human consumption
44:45
Speaker 1: by George Washington Carver Stuffings number fifty two. Peanut stuffing
44:52
Speaker 1: number one.
44:54
Speaker 3: Crumble a pint.
44:55
Speaker 1: Of corn bread, adding to it a grated rind of
44:58
Speaker 1: one lemon, a cup of finally chopped peanuts, two tablespoons
45:02
Speaker 1: of mixed dried herbs, salt and pepper to taste, and
45:06
Speaker 1: one half cup of melted butter. Bacon drippings may be
45:10
Speaker 1: used instead of butter. Number fifty three. Peanut stuffing number two.
45:16
Speaker 1: One half pint shelled and roasted peanuts peanut meal can
45:20
Speaker 1: be used. Four drops onion juice, one teaspoon chopped parsley,
45:26
Speaker 1: slightly moistened with cream, one half teaspoon powdered herbs, season
45:32
Speaker 1: highly with salt and pepper. Number fifty four Peanut stuffing
45:37
Speaker 1: number three. Two cups hot mashed potatoes, one teaspoon onion
45:43
Speaker 1: juice or grated onion. One half cup ground peanuts peanut
45:47
Speaker 1: meal is excellent. One quarter teaspoon paprika, one teaspoon salt,
45:53
Speaker 1: four tablespoons thick cream, one tablespoon butter, two eggs yolks,
46:00
Speaker 1: one teaspoon of sweet herbs. If desired, blend all together
46:04
Speaker 1: and stuff in the usual way. Number fifty five Peanut
46:10
Speaker 1: meal number one. Blanch the peanuts and grind very fine,
46:14
Speaker 1: but not sufficient to become too oily. This meal is
46:18
Speaker 1: especially fine as a substitute in making almond macaroons and
46:22
Speaker 1: small cakes.
46:24
Speaker 3: To which it imparts the desired.
46:25
Speaker 1: Almond flavor, and is much cheaper than the almond meal.
46:31
Speaker 1: Number fifty six brown peanut meal. Roast the peanuts carefully
46:36
Speaker 1: without scorching when a rich light brown, rub off the hulls,
46:41
Speaker 1: and grind the same as for number forty nine. This
46:44
Speaker 1: meal has many uses, such as soups, gravies, cakes, candies,
46:49
Speaker 1: et cetera, et cetera. Number fifty seven cream peanuts one
46:56
Speaker 1: pint white crowder peas, one cup cream, one pint peanuts,
47:01
Speaker 1: one teaspoon sugar, one half teaspoon pepper, one saltspoon salt.
47:07
Speaker 1: Boil the peas until thoroughly done. Pass through a culander,
47:11
Speaker 1: grind or crush the blanched peanuts. Add all the ingredients
47:15
Speaker 1: except the cream and nuts. Boil thirty minutes. Mix the
47:20
Speaker 1: cream and nuts together with a tablespoonful flour. Mix thoroughly,
47:25
Speaker 1: stir into the boiling peas. Boil five minutes. Whip vigorously
47:30
Speaker 1: until light, and serve. If one spoonful of flour is
47:34
Speaker 1: not sufficient, add more. Number fifty eight salted peanuts. Roast
47:41
Speaker 1: the peanuts shell and remove the thin hulls. Put in
47:45
Speaker 1: a pan butter slightly, put an oven and heat through.
47:50
Speaker 1: Spread on piece of white paper. Sprinkle with fine salt,
47:54
Speaker 1: and serve. Note if the nuts are very greasy, allow
47:58
Speaker 1: them to drain before applying the salt. Number fifty nine
48:03
Speaker 1: peanut butter sandwiches. Roast the desired number of peanuts, Rub
48:08
Speaker 1: the thin hull off the nuts. Grind or rub in
48:12
Speaker 1: a mortar until quite smooth and oily. Salt to taste,
48:16
Speaker 1: and spread a thin layer between crackers, lunch, biscuits, rolls,
48:20
Speaker 1: or bread of that character. If the butter is not
48:23
Speaker 1: as thin as you wish, add a little fresh cow's butter,
48:27
Speaker 1: a little milk or water, and rub well. This butter
48:31
Speaker 1: will not keep as well as when the milk or
48:33
Speaker 1: water is left out. Salads number sixty Peanut salad number
48:40
Speaker 1: one one small cabbage, one teaspoon flour, two teaspoons salt,
48:46
Speaker 1: one teaspoon mustard, one teaspoon sugar, one cup vinegar, one
48:51
Speaker 1: teaspoon butter, one half teaspoon pepper, two eggs, one pint peanuts,
48:58
Speaker 1: Chop cabbage and peanut up fine. Add the salt and pepper.
49:03
Speaker 1: Cream the butter, mustard, sugar, and flour together. Stir in
49:07
Speaker 1: the vinegar, Cook in double boiler until stiff. Add yolks
49:12
Speaker 1: of the eggs. Pour over nuts and cabbage, and serve.
49:17
Speaker 1: Number sixty one. Peanut salad number two. One cup roasted peanuts,
49:23
Speaker 1: one cup sour apples. Chop the nuts and apples together.
49:28
Speaker 1: Make a dressing of one half cup water, one half
49:32
Speaker 1: cup sugar, two tablespoons butter, one half cup vinegar, one
49:36
Speaker 1: tablespoon flour one egg. Whip all together and let boil
49:42
Speaker 1: long enough to thicken. Then pour over salad. Serve on
49:46
Speaker 1: crisp lettuce leaves. Number sixty two. Peanut salad number three.
49:52
Speaker 1: Blanche peanuts put in the oven and brown with a
49:55
Speaker 1: bit of butter and a sprinkle of salt. When cold.
49:59
Speaker 1: Chop corn to each cupful of nuts. Add two cups
50:03
Speaker 1: of finely shredded celery and an equal amount of sour apples.
50:08
Speaker 1: Mix thoroughly. Serve on lettuce leaves with mayonnaise dressing. Number
50:14
Speaker 1: sixty eight. Peanut and date salad. Two cups dates, stoned
50:19
Speaker 1: and cut into small pieces. One half cups coarsely ground peanuts.
50:24
Speaker 1: Two cups celery, finely cut, stir well, then mix with cream.
50:29
Speaker 1: Salad dressing Number sixty four Peanut salad with bananas, Slice
50:36
Speaker 1: bananas through center, spread out on lettuce leaves, and sprinkle
50:40
Speaker 1: liberally with chopped peanuts. Serve with mayonnaise or plain salad dressing.
50:47
Speaker 1: Ice Cream number sixty five Peanut ice cream number one.
50:53
Speaker 1: One pint peanuts, two quartz milk, two cups sugar, one
50:57
Speaker 1: pint cream, three eggs, two teaspoons vanilla, roast shell and
51:03
Speaker 1: roll the peanuts until they are quite fine brown, one
51:07
Speaker 1: cup of sugar and add to the milk. Next add
51:10
Speaker 1: remainder of sugar, the cream, vanilla, and lastly the peanuts.
51:15
Speaker 1: Freeze Number sixty six Peanut cream number two. Make a
51:21
Speaker 1: quard of lemon or vanilla cream by the usual rule.
51:25
Speaker 1: When this is half frozen, take out the dasher and
51:28
Speaker 1: add one half pound of peanut brittle or two or
51:31
Speaker 1: three bars of peanut candy previously put through the meat chopper.
51:36
Speaker 1: The result is a light brown cream tasting like caramel,
51:39
Speaker 1: with the peanuts all through it.
51:41
Speaker 3: It may be.
51:42
Speaker 1: Served in glasses or put in a brick. Number sixty
51:47
Speaker 1: seven Peanut cream Professional Whey take twenty one pounds of
51:52
Speaker 1: eighteen percent cream, four pounds granulated sugar, one teaspoon peanut
51:58
Speaker 1: butter dissolved in one half cup boiling water. Add caramel
52:02
Speaker 1: to give the light brown hue desired. Freeze in the
52:05
Speaker 1: ordinary way, this gives only a pleasing suggestion of peanut flavor.
52:11
Speaker 1: If more is desired, increase the quantity of butter, or
52:15
Speaker 1: add peanut meal. Number sixty eight Peanut frappe. Make one
52:21
Speaker 1: pint of good gelatin set aside to harden. Stir one
52:25
Speaker 1: cup granulated sugar into one pint of whipped cream. When
52:30
Speaker 1: the gelatin is just on the point of setting, stir
52:33
Speaker 1: into it the whipped cream by beating.
52:35
Speaker 3: With a fork.
52:36
Speaker 1: Add three quarter cup of peanut meal. Serve in sherbet
52:40
Speaker 1: glasses with fresh or preserved fruit. Number sixty nine. Peanut
52:46
Speaker 1: and prune ice cream, two cups milk, three eggs yolks,
52:51
Speaker 1: one half pound pulp from well cooked and sweetened prunes,
52:55
Speaker 1: one quart cream, one half cup blanched and ground peanuts.
52:59
Speaker 3: Peatnut meal can be used.
53:02
Speaker 1: One teaspoon vanilla extract and a pinch of salt. Heat
53:06
Speaker 1: the milk, pour it into the well beaten egg yolks,
53:09
Speaker 1: Blend all the other ingredients thoroughly, freeze, and serve in
53:13
Speaker 1: dainty glasses. Candies and confections. Number seventy Peanut butter candy
53:22
Speaker 1: two cups sugar, one half cup milk, two tablespoons peanut butter.
53:27
Speaker 1: Blend together, Boil for five minutes. Remove from the fire,
53:31
Speaker 1: and beat steadily until cool. Number seventy one peanut candy
53:38
Speaker 1: two cups sugar, one cup peanuts. Melt the sugar in
53:42
Speaker 1: a frying pan. Melt slowly, stirring constantly until melted. Butter
53:47
Speaker 1: a shallow dish and cover bottom with the roasted and
53:50
Speaker 1: cleaned nuts. Pour the candy over them, set aside when cool,
53:56
Speaker 1: break in pieces and serve. Number seventy two peanut caramels.
54:03
Speaker 1: One cup sugar, one cup molasses, one cup butter, one
54:07
Speaker 1: cup milk or cream, one cup ground peanuts, cream, sugar
54:13
Speaker 1: and butter. Add molasses, cream or milk, stirring constantly. Put
54:18
Speaker 1: mixture into a boiler and let boil gently, scraping the
54:21
Speaker 1: bottom to prevent burning.
54:23
Speaker 3: Do not stir.
54:25
Speaker 1: Let cook until it forms a soft mass when dropped
54:28
Speaker 1: into cool water. Add peanuts and pour into buttered tins.
54:33
Speaker 1: The layer should not be more than one half an
54:35
Speaker 1: inch thick. When cool enough, cut into small squares and
54:39
Speaker 1: wrap in thin glazed paper. Number seventy three peanut kisses.
54:46
Speaker 1: One egg white, one cupful sifted brown sugar, one cupful
54:51
Speaker 1: chopped peanuts, one quarter teaspoon vanilla. Beat the egg white
54:56
Speaker 1: very stiff, Stir in the sugar, nuts and vanilla, and
55:00
Speaker 1: drop on a buttered pan. Make the kisses two inches apart.
55:05
Speaker 1: Bake in a moderate oven. Number seventy four peanut chocolate taffy.
55:12
Speaker 3: One half pound.
55:13
Speaker 1: Of sweet chocolate, two cups granulated sugar, one quarter teaspoon
55:18
Speaker 1: cream of tartar, one half cup boiling water, one half
55:22
Speaker 1: cup peanut meal or coarsely ground meats as desired. Grate
55:27
Speaker 1: the chocolate, add the boiling water, stir until dissolved. Place
55:33
Speaker 1: the kettle over the fire and cook for several minutes.
55:36
Speaker 1: Add the peanuts and boil until the candy will snap
55:40
Speaker 1: when pulled apart. Remove from the fire and pour out
55:44
Speaker 1: to cool. Pull and cut as desired. Number seventy five
55:50
Speaker 1: peanut balls. Two cups brown sugar, one cup New Orleans molasses,
55:56
Speaker 1: one half cup water, one quarter scant teaspoon cream of tartar.
56:02
Speaker 1: Boil all together until the candy will snap when tested
56:05
Speaker 1: in cold water. Remove from the fire. Add two cups
56:09
Speaker 1: blanched peanuts coarsely broken. Stir until nearly cold. Form into
56:15
Speaker 1: balls by rolling between palms of the hands. Wrap in
56:18
Speaker 1: paraffin paper to prevent sticking together. Number seventy six peanut
56:24
Speaker 1: candy Number two. Two cups brown sugar, one cup rich milk,
56:30
Speaker 1: one quarter cup syrup, one tablespoon butter, one cup shelled peanuts.
56:35
Speaker 1: Mix sugar, syrup, milk, and butter. Boil until a soft
56:40
Speaker 1: ball can be formed by dropping in cold water. When
56:43
Speaker 1: nearly cold, beat and add nuts. Number seventy seven peanut
56:49
Speaker 1: filling for cakes, cookies, et cetera. Three tablespoons cornstarch, two
56:55
Speaker 1: eggs yolks, one half cup rich milk, one half cup sugar,
57:00
Speaker 1: one cup chopped peanut meats, one half cup water.
57:05
Speaker 3: Use double boiler.
57:07
Speaker 1: Put in the water and milk when hot.
57:09
Speaker 3: Stir in three teaspoons cornstarch.
57:12
Speaker 1: Previously dissolved in a little cold water. Cook for ten minutes.
57:16
Speaker 1: Add the beaten yolks of two eggs that have been
57:19
Speaker 1: creamed with one half cup sugar. Cook for three minutes.
57:23
Speaker 1: When cold. Add the chopped nuts, flavor with lemon or vanilla.
57:29
Speaker 1: Number seventy eight candied peanuts, three cups sugar, one cup water.
57:36
Speaker 1: Boil until it hardens when dropped in water. Then flavor
57:40
Speaker 1: with lemon. It must not boil after the lemon is
57:43
Speaker 1: put in. Put a nut on end of a fine
57:46
Speaker 1: knitting needle, dip, take out, and turn until cold. If
57:51
Speaker 1: the candy gets cold, set on a warm stove for
57:54
Speaker 1: a few minutes. Number seventy nine peanut nougat with honey.
58:00
Speaker 1: Three eighths cup honey, one half cup brown sugar, one
58:05
Speaker 1: cup blanched peanuts, two eggs whites. Boil the honey and
58:10
Speaker 1: sugar together until drops of the mixture hold their shape
58:13
Speaker 1: when poured into cold water. Add whites of two eggs
58:17
Speaker 1: well beaten, and cook very slowly, stirring constantly, until the
58:22
Speaker 1: mixture becomes brittle when dropped in cold water. Add the
58:26
Speaker 1: peanuts and cool under a weight. Break in pieces or
58:30
Speaker 1: cut and wrap in waxed paper. Number eighty peanut butter fudge.
58:37
Speaker 1: Two cups powdered sugar, one cup milk, two heaping teaspoons
58:41
Speaker 1: peanut butter mix ingredients. Boil vigorously five minutes, beat, pour
58:48
Speaker 1: in a buttered pan and cut in squares. Number eighty
58:52
Speaker 1: one Peanut Divinity fudge two and a half cups sugar,
58:57
Speaker 1: one half cup syrup, one half cup water, two eggs
59:02
Speaker 1: one cup coarsely broken peanuts. Boil the sugar, syrup, and
59:06
Speaker 1: water together until when dropped in cold water, the mixture
59:11
Speaker 1: will form a hard ball between the fingers.
59:14
Speaker 3: Beat the eggs stiff.
59:16
Speaker 1: Pour half the boiling mixture over eggs, beating constantly. Return
59:21
Speaker 1: remaining half of the mixture to the stove, and boil
59:24
Speaker 1: until it forms a hard ball when dropped into cold water.
59:28
Speaker 1: Remove from the stove and pour slowly into first half,
59:32
Speaker 1: beating constantly. Add peanuts and flavor with vanilla, Pour into
59:37
Speaker 1: buttered pan, and cut into squares. End of section four
59:48
Speaker 1: Section five of How to Grow the Peanut. This is
59:52
Speaker 1: a LibriVox recording. All LibriVox recordings are in the public domain.
59:57
Speaker 1: For more information or to volunteer, please visit LibriVox dot org.
1:00:02
Speaker 1: How to Grow the Peanut and one hundred five ways
1:00:04
Speaker 1: of preparing it for human consumption by George Washington Carver.
1:00:10
Speaker 1: Number eighty two Peanut chocolate fudge two cups white granulated sugar,
1:00:17
Speaker 1: one tablespoon butter, one cup cream, one quarter cake unsweetened chocolate,
1:00:23
Speaker 1: one cup chopped peanuts. Put in the sugar and cream,
1:00:27
Speaker 1: and when this becomes hot, put in the chocolate, broken
1:00:31
Speaker 1: up into fine pieces. Stir vigorously and constantly. Put in
1:00:36
Speaker 1: the butter when it begins to boil. Stir until it creams.
1:00:40
Speaker 1: When beaten on a saucer, remove and beat until quite cool,
1:00:44
Speaker 1: and pour into buttered tins. Add the nuts before stirring.
1:00:50
Speaker 1: Number eighty three Peanut brittle number one. Three cups granulated sugar,
1:00:56
Speaker 1: one scant cup boiling water, one cup roasted peas, one
1:01:01
Speaker 1: quarter teaspoon soda. Melt all together over a slow fire.
1:01:06
Speaker 1: Cook gently, without stirring, until a little hardens when dropped
1:01:10
Speaker 1: in cold water. Add the nuts. Turn the mixture into
1:01:14
Speaker 1: buttered pans, and cut while hot. Stirring will cause the
1:01:18
Speaker 1: syrup to sugar. Number eighty four Peanut brittle number two.
1:01:24
Speaker 1: Two cups granulated sugar, one cup freshly roasted peanuts. Shell
1:01:30
Speaker 1: and clean the peanuts. Put in the stove to heat.
1:01:33
Speaker 1: Put sugar in frying pan and heat over a hot
1:01:36
Speaker 1: fire until it is changed to caramel. Put the peanuts
1:01:40
Speaker 1: in a well buttered tin. Pour the sugar over them
1:01:43
Speaker 1: at once. When cold, turn the pan upside down and
1:01:47
Speaker 1: tap bottom until the candy falls out. Break into small pieces.
1:01:53
Speaker 1: Number eighty five Peanut and popcorn balls. One half teaspoon soda,
1:01:59
Speaker 1: one pint syrup, up two tablespoons butter, one teaspoon vinegar.
1:02:04
Speaker 1: Three quarts freshly popped corn, one quart freshly roasted peanuts.
1:02:09
Speaker 1: Cook until the syrup hardens when a little is dropped
1:02:12
Speaker 1: in cold water.
1:02:14
Speaker 3: Remove to back of stove.
1:02:16
Speaker 1: Add the soda dissolved in a teaspoon of hot water.
1:02:20
Speaker 1: Pour syrup over the corn and nuts, stirring until each
1:02:23
Speaker 1: kernel is well coated. Mold into balls. Number eighty six
1:02:29
Speaker 1: frosted peanut fudge. Make a good chocolate fudge. Beat until creamy.
1:02:35
Speaker 1: Pour into a well buttered pan of about one inch depth.
1:02:39
Speaker 3: When nearly hard.
1:02:41
Speaker 1: Cover with finely chopped fig preserves. Then place in a
1:02:45
Speaker 1: kettle one cup of granulated sugar, one quarter cup water,
1:02:49
Speaker 1: and a pinch of cream of tartar Boil until it
1:02:52
Speaker 1: forms a hard ball when dropped into water. Pour over
1:02:55
Speaker 1: the stiffly beaten white of one egg. Add one teaspoon
1:02:59
Speaker 1: lemon juice or extract. Cover fruit with a generous layer
1:03:03
Speaker 1: of crushed peanuts, whips syrup until creamy. Pour over the
1:03:08
Speaker 1: fruit when cold.
1:03:09
Speaker 3: Cut into squares.
1:03:12
Speaker 1: Number eighty seven peanut pinocha two cups brown sugar, three
1:03:18
Speaker 1: quarter cup cream, one teaspoon vanilla, two tablespoons butter, one
1:03:23
Speaker 1: cup chopped peanuts. Boil all the ingredients together except the
1:03:27
Speaker 1: vanilla and nuts until the softball stage is reached. Remove
1:03:32
Speaker 1: from the fire and let cool. Add the vanilla and nuts.
1:03:37
Speaker 1: Beat until creamy. Turn into a buttered pan when cool.
1:03:41
Speaker 1: Cut up into squares. Number eighty eight Peanut fruit roll
1:03:47
Speaker 1: three in a quarter cups sugar, one cup cream, one
1:03:51
Speaker 1: third cup coarsely chopped peanuts, one half cup each of figs, dates,
1:03:56
Speaker 1: and candied pineapple. Boil sugar and cream until it reaches
1:04:00
Speaker 1: the soft ball stage. Pour out on a large platter
1:04:04
Speaker 1: and cool. Work with a wooden spoon until creamy. Add
1:04:09
Speaker 1: the nuts and fruit. Work until mass begins to stiffen.
1:04:13
Speaker 1: Then make into a long roll and wrap in moist towel.
1:04:17
Speaker 1: In an hour or more, it can be sliced and
1:04:20
Speaker 1: the slices wrapped in oil paper. Number eighty nine Sultana
1:04:25
Speaker 1: peanut caramels, one cup light brown sugar, one half cup
1:04:31
Speaker 1: golden corn syrup, one tablespoon butter, one teaspoon vanilla extract,
1:04:36
Speaker 1: one cup granulated sugar, one half cup milk, one half
1:04:41
Speaker 1: cup coarsely chopped peanuts, one cup sultana raisins. Place the
1:04:46
Speaker 1: ingredients in a saucepan and boil to the firm ball stage.
1:04:50
Speaker 1: Remove from the fire, and flavor with the vanilla.
1:04:54
Speaker 3: These are especially.
1:04:55
Speaker 1: Nice when dipped in chocolate number ninety not eve honey.
1:05:01
Speaker 1: One pound honey, one pound sugar, one tablespoon water, Mix
1:05:06
Speaker 1: and set in a vessel of hot water until melted.
1:05:10
Speaker 1: Cook over a moderate fire until it forms a ball.
1:05:13
Speaker 1: When a little is dropped in cold water, add one
1:05:16
Speaker 1: pint of crushed peanuts. Flavor with lemon cut into squares.
1:05:22
Speaker 1: Number ninety one peanut almond fudge very fine. One cup
1:05:27
Speaker 1: peanuts deeply browned but not scorched, crush or grind, one
1:05:33
Speaker 1: and a half cups sugar, one cup milk, one tablespoon butter,
1:05:37
Speaker 1: one teaspoon almond extract, brown one half cup of sugar
1:05:42
Speaker 1: in a granite pan. Add the milk when the brown
1:05:45
Speaker 1: sugar is thoroughly dissolved. Add one cup of granulated sugar
1:05:50
Speaker 1: and the butter. Boil to the soft ball stage. Flavor
1:05:54
Speaker 1: with the extract. Add the peanuts, beat until creamy, Pour
1:05:59
Speaker 1: into buttered tins, and mark off into squares. Number ninety
1:06:04
Speaker 1: two peanut butter twoty fruity caramels. Two cups light brown sugar,
1:06:10
Speaker 1: one half cup milk, one half cup chopped dates, one
1:06:14
Speaker 1: quarter cup candied pineapple, one cup peanuts, blanched and ground,
1:06:19
Speaker 1: one cup corn syrup, one tablespoon butter, one teaspoon lemon extract,
1:06:25
Speaker 1: one half cup raisins, seeded and chopped, one half cup
1:06:29
Speaker 1: preserved watermelon rind chopped very fine, one quarter cup chopped figs.
1:06:36
Speaker 1: Place all the ingredients in a saucepan together and boil
1:06:39
Speaker 1: to the hard ball stage. Stir only enough to keep
1:06:43
Speaker 1: the mixture from sticking. If the double boiler is used,
1:06:47
Speaker 1: the candy will not stick much. Remove from the fire,
1:06:51
Speaker 1: add the extract, pour into buttered pans, and mark off
1:06:54
Speaker 1: into squares. Number ninety three Peanut honey puffs. One cup cream,
1:07:02
Speaker 1: three cups sugar, one quarter cup honey, one egg white,
1:07:06
Speaker 1: one cup ground peanuts. Boil the cream and sugar without
1:07:11
Speaker 1: stirring until the threading stage is reached. Add the honey.
1:07:16
Speaker 1: When syrup will make a soft ball when dropped into
1:07:19
Speaker 1: cold water. Remove from the fire and beat into it
1:07:22
Speaker 1: the well whipped white of an egg. Add the nutmeats.
1:07:26
Speaker 1: When firm and creamy, whip into balls. Number ninety four
1:07:32
Speaker 1: Peanut maple sugar fudge. Two cups maple sugar, one cup milk,
1:07:37
Speaker 1: one cup chopped peanuts, one tablespoon butter. Boil the sugar, milk,
1:07:43
Speaker 1: and butter to a soft ball stage when tested in
1:07:46
Speaker 1: cold water. Add the nutmeats, Remove from the fire and
1:07:50
Speaker 1: stir until creamy. Pour into buttered pans. When cool, cut
1:07:55
Speaker 1: into squares. Number ninety five Peanut Care carret fudge. One
1:08:02
Speaker 1: cup carrot pulp, one cup corn syrup, one half cup
1:08:06
Speaker 1: peanut meal, one teaspoon vanilla or almond extract, two cup sugar,
1:08:12
Speaker 1: one tablespoon butter, one lemon, one orange. Bake some nice
1:08:18
Speaker 1: yellow carrots until tender. Pass through a sieve to a
1:08:22
Speaker 1: cupful of this pulp. Add all the ingredients except the extract.
1:08:27
Speaker 1: Pour into buttered pans, and, when cool, cut into cubes.
1:08:32
Speaker 3: Use both the juice.
1:08:33
Speaker 1: And half the grated peel of the lemon and orange.
1:08:38
Speaker 1: Number ninety six Peanut and fig candy. One pound sugar,
1:08:43
Speaker 1: one half teaspoon vinegar, one half pint water, one half
1:08:47
Speaker 1: pint chopped peanut meats. Boil over a slow fire the sugar, water,
1:08:53
Speaker 1: and vinegar until it forms a hard ball when tested.
1:08:57
Speaker 1: Stir a few times. Shred the same quantity of dried
1:09:01
Speaker 1: figs as peanuts. Mix with the peanuts, spread out on
1:09:05
Speaker 1: a well buttered dish, Pour the hot syrup over them,
1:09:09
Speaker 1: cool and cut or break into small pieces. Number ninety
1:09:14
Speaker 1: seven peanut nougat. One cup peanut meal, one eighth teaspoon salt,
1:09:20
Speaker 1: one cup granulated sugar. Put sugar into frying pan, stir
1:09:25
Speaker 1: over a slow fire. When melted, add the peanut meal.
1:09:30
Speaker 1: Mix thoroughly, butter knives and the underside of a pan.
1:09:34
Speaker 1: Sprinkle generously with the whole and half nuts, roasted to
1:09:38
Speaker 1: a delicate brown shape into squares one half inch thick.
1:09:43
Speaker 1: Arrange it so that each square contains one or two
1:09:46
Speaker 1: whole or half nuts. Number ninety eight peanut marshmallows. One
1:09:53
Speaker 1: half pound gum arabic dissolved in one pint of water,
1:09:57
Speaker 1: one half pound of granulated sugar. Four egg whites, well beaten,
1:10:02
Speaker 1: lemon flavoring to taste. One half cup peanut meal. Strain
1:10:07
Speaker 1: the gum arabic. Add the sugar. Stir over a slow
1:10:11
Speaker 1: fire until dissolved. Cook to the consistency of thick honey.
1:10:16
Speaker 1: Remove from the fire and stir in the egg whites.
1:10:19
Speaker 1: Stir until it is somewhat thin and does not adhere
1:10:22
Speaker 1: to the fingers. Add the lemon. Pour in tins dusted
1:10:26
Speaker 1: with corn starch. Put in cool place when firm, Cut
1:10:31
Speaker 1: into small squares. N. Ninety nine peanut taffy candy. One
1:10:37
Speaker 1: cup sugar, one half cup molasses, one quarter cup butter,
1:10:42
Speaker 1: one cup peanuts freshly roasted peanuts rolled. Boil the sugar, molasses,
1:10:48
Speaker 1: and butter together until it snaps when dropped in cold water.
1:10:52
Speaker 1: Remove from fire. Stir in the mashed peanuts. Pour in
1:10:56
Speaker 1: buttered dish. Pull when cold enough. Number one hundred peanut brownies.
1:11:04
Speaker 1: One cup sugar, one half cup flour, one half cup
1:11:08
Speaker 1: melted butter, one half cup coarsely ground peanuts, two eggs
1:11:13
Speaker 1: two squares chocolate. Mix and bake in shallow baking pan
1:11:17
Speaker 1: in a quick oven. Garnish the top with nuts. Cut
1:11:21
Speaker 1: in squares fancy cheese from the home cream cheese after
1:11:28
Speaker 1: m R. Tall strup into a gallon of ten percent
1:11:32
Speaker 1: to fifteen percent sweet cream. Put one or two tablespoons
1:11:36
Speaker 1: starter fresh butter milk or clean clabbered milk. Stir gently
1:11:41
Speaker 1: and heat to about eighty five degrees fahrenheit. Then add
1:11:45
Speaker 1: about twenty drops of rennet extract or its equivalent in
1:11:48
Speaker 1: rennet tablets. Dilute the rennet with cold water at least
1:11:53
Speaker 1: ten times its own volume before it is added to
1:11:56
Speaker 1: the cream. Mix well in the cream, Cover up care
1:12:00
Speaker 1: carefully so as to retain the heat. Set aside for
1:12:03
Speaker 1: about three hours. When a soft curd will be formed,
1:12:07
Speaker 1: spread a piece of cheese cloth over a bowl and
1:12:10
Speaker 1: carefully dip the curd into it. Let drain for a
1:12:13
Speaker 1: few minutes. Tie ends of the cloth together and hang
1:12:17
Speaker 1: up to drain, which will require from twelve to twenty
1:12:20
Speaker 1: four hours. Do not shake or break the curd any
1:12:24
Speaker 1: more than is necessary, or much fat will be lost.
1:12:29
Speaker 1: When sufficiently drained, salt to taste mix well. Wrap cloth
1:12:34
Speaker 1: around the cheese, put between two boards, and press lightly
1:12:38
Speaker 1: for a few hours. When it assumes a slightly mealy consistency,
1:12:42
Speaker 1: it is ready to eat. If this cheese is to
1:12:45
Speaker 1: be marketed, it must be put in glasses or four
1:12:48
Speaker 1: ounce packages and wrapped in wax paper and tin foil,
1:12:52
Speaker 1: or it may be put in small four or eight
1:12:55
Speaker 1: ounce paraffin paper boxes. Number one hundred one peanut cream
1:13:01
Speaker 1: cheese with olives. Remove the seed and mince one ounce
1:13:05
Speaker 1: of olives very fine, run through a meat mincer, and
1:13:09
Speaker 1: one ounce of peanuts, freshly roasted and treated in the
1:13:12
Speaker 1: same way to every pound of cheese. Add this olive
1:13:16
Speaker 1: and nut mixture. This is very dainty and appetizing. Number
1:13:22
Speaker 1: one hundred two peanut cream cheese with pimento. To every
1:13:27
Speaker 1: pound of cream cheese, grind one half ounce of pimento
1:13:31
Speaker 1: pepper and one ounce of peanuts in the same way
1:13:34
Speaker 1: as recommended for the above. Number one hundred three peanut
1:13:39
Speaker 1: sandwich cheese. To each pound of cream cheese, add two
1:13:43
Speaker 1: ounces of peanut meal. Blend thoroughly. Number one hundred four
1:13:50
Speaker 1: peanut coffee, one half cup peanuts, one half cup wheat
1:13:55
Speaker 1: or rye, one half cup cow peas, roast all to
1:13:59
Speaker 1: a rich coffee brown. Grind and make as for postum.
1:14:04
Speaker 1: To those who like a cereal coffee, this will be
1:14:07
Speaker 1: quite acceptable, even delicious, to more or less habitual coffee drinkers.
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Speaker 1: One third or one half real coffee will make the
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Speaker 1: above recipe more acceptable. Number one hundred five salted peanuts, parch,
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Speaker 1: rub and winnow out the brown hulls. Put in pan
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Speaker 1: with just a speck of butter, heat, gently shaking all
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Speaker 1: the time. When buttered, Sprinkle over with fine salt. The
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Speaker 1: above recipes are only a few of the many ways
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Speaker 1: in which this wholesome pea can be prepared for human consumption.
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Speaker 1: Let us hope that Macon County will seize her splendid opportunity,
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Speaker 1: and that every farmer will put in at least a
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Speaker 1: small acreage of peanuts. End of section five end of
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Speaker 1: How to grow the peanuts and one hundred five Ways
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Speaker 1: of preparing it for human consumption by George Washington Carver