Peanut Soup Recipe

Peanut soup for supper on a cold night serves the double duty of

stimulating the gastric juices to quicken action by its warmth and

furnishing protein to the body to repair its waste. Pound to a paste a

cupful of nuts from which the skin has been removed, add it to a pint of

milk and scald; melt a tablespoon of butter and mix it with a like

quantity of flour and add slowly to the milk and peanuts; cook until it

thickens and season to taste.

Chestnuts, too, make a splendid soup. Boil one quart of peeled and

blanched chestnuts in three pints of salt water until quite soft; pass

through sieve and add two tablespoons of sweet cream, and season to

taste. If too thick, add water.