The peanut is properly classed with peas, beans and lentils, though they are popularly called a nut. Peanuts are valuable as a food, and in late years, are largely used to prepare the well-known peanut butter. As the peanut is 39 percent fat, oil is also made from it. This oil, when fresh, is especially nice for salads. The peanut is equally good baked, like the bean, if taken in its uncooked state.
The outside skin may be removed by putting the nuts through a sieve after cooking altogether; when baked, the skin is not more indigestible than that of the bean. A most delicious candy — in fact, several kinds of candy — may be prepared with the peanut for the chief flavor.
Peanut brittle recipe
Melt two cupfuls of granulated sugar in a smooth, clean saucepan over the heat. When the sugar is melted and beginning to turn a golden brown, pour it out into a greased pan which has been well-sprinkled with fresh peanuts.
Peanut cookies recipe
Cream two tablespoonfuls of butter, add a cupful of sugar, and an egg well-beaten. Mix and sift one teaspoonful of baking powder with a half cupful of flour, a fourth of a teaspoonful of salt and add to the first mixture. Then add a half cupful of finely-chopped peanuts, two tablespoonfuls of milk, a half teaspoonful of lemon juice and drop on a buttered sheet, using a teaspoon. Decorate each with half a peanut. This recipe makes 24 small cakes. A pint of peanuts (unshelled) will make half a cupful.
To six ounces of butter, add a pound of light brown sugar and stir over a steady heat, cooking for ten minutes after the first bubble is seen. Add a cupful of peanuts rolled until like coarse crumbs, spread in a buttered pan, and mark off in squares at once.