Evening Republican, Volume 17, Number 303, Rensselaer, Jasper County, 20 December 1913 — Peanut Butter. [ARTICLE]

Peanut Butter.

Roast the nuts, shell and take off the. brown skins. When making large quantities, the removing of the brown skins is best accomplished by putting the shelled peanuts on a coarse towel, covering them with another towel and rubbing them gently-until the husks are broken or loosened, and then blowing them off with a bellows. If you use salt, dust them lightly with it and grind at once. Mix to a smooth paste with half as much butter as you have peanut powder. It is always well to taste your Jiutter and use its freshness as a guide in the matter of just how much salt you should add to the peanuts, if any. Put the peanut butter In covered glass jars or tumblers; keep in a cool place.