The Cook County cook book

Harris, 1730 Forest Ave., Wilmette, 111. BRAZIL NUT BUTTER.— These nuts being very rich in fatty matter make the best of all nut butters. They cannot be blanched. With a very sharp, thin knife, trim off the brown skins, being careful not to soil the nuts. Grind, pack in glasses, cover, and keep in a cool place. — Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. PEANUT BUTTER.— Roast the nuts, shell, and blow off the skins, When making it in large quantities it will pay to have a bellows for this purpose, or put the peanuts on a coarse towel, cover them with another towel, rub them gently, then blow off the skins. If you use salt, dust them lightly with it and grind at once. Pack the butter into glass jars or tumblers, cover them, and keep in a cool place. Dilute with water or cream to use. — Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. • PEANUTS AND RICE.— Have 2 cups rice, well cooked, and salted, and while hot stir in 1 cup of peanut butter, stirring until all is well mixed. Then add ^ cup milk, 2 eggs, well beaten, and lastly 1 cup cracker crumbs, leaving some to spread over the top. Shape into a round loaf, place in a buttered pan and spread the remainder of the cracker crumbs over the top. Bake till a nice brown, and serve on a hot plate, garnished with parsley. — Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. SALTED PEANUTS.— Get raw Virginia peanuts from any wholesale house. They are usually shelled. There is then a brown skin to be removed. Do this by covering the nuts with boiling water and letting them stand for 10 minutes. The skins can be easily removed then. Next roll the skinned peanuts in a soft, dry cloth, until they are quite dry. Then fry them in a fine wire basket in deep boiling lard (it is much more satisfactory and just as wholesome as cheap olive oil or butter). When they are brown spread them upon brown paper to absorb the grease which is on and in them. Then sprinkle salt upon them. When cool put into a covered mason jar, and they will remain fresh for a long time. — Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111. NOODLES BOILED NOODLES.— Boiled noodles are delicious served with any brown sauce, cream, white, Hollandaise, piquante, or tomato sauce, and can be used as directed for macaroni. They can be bought already made. — Mrs. Wm. Daily, 3208 S. Wabash Ave., Chicago, 111. BUTTERED NOODLES.— Beat 2 eggs slightly, add 2 tablespoons of milk, and ^ a teaspoon of salt. Stir in the flour, enough to make a very stiflF dough. Knead it till as stiff as possible. Roll it out into rectangular pieces, and so thin that you can see through. it. Lay them on a napkin about Yz an hr., till they are dry, but not brittle. Rub over with a littk flour, so that it will not stick. Roll up tight and hard, then slice off from the end about y% of an inch thick. Shake them out till long and straight. Put them into boiling salted water, stir them at first to prevent them sticking., and cook until they swell and come to the top of the water. Skim them out into a dish for serving. Melt Yz a cup of butter in a frying-pan, put half a slice of bread, crumbled finely, in the butter, stir until golden brown, then spoon up butter and bread, and pour over the noodles. Pass sapsago cheese with the noodles.