DANDELION WINE (MADE WITH YEAST)

Four quarts of dandelion blossoms.  Pour over them four quarts of boiling water; let stand 24 hours, strain and add grated rind and juice of two oranges and two lemons, four pounds of granulated sugar and two tablespoonfuls of home-made yeast.  Let stand one week, then strain and fill bottles.

GRAPE FRUIT PUNCH

Two cups of grape juice, 4 cups of water, 1-1/2 cups of sugar, juice of 3 lemons and 3 oranges, sliced oranges, bananas and pineapples.  Serve the punch in sherbet glasses, garnished with Marachino cherries.

A SUBSTITUTE FOR MAPLE SYRUP

A very excellent substitute for maple syrup to serve on hot griddle cakes is prepared from 2 pounds of either brown or white sugar and 1-3/4 cups of water, in the following manner:  Place the stew-pan containing sugar and water on the back part of range, until sugar dissolves, then boil from 10 to 15 minutes, until the mixture thickens to the consistency of honey.  Remove from the range and add a few drops of vanilla or “mapleine” flavoring.  A tiny pinch of cream of tartar, added when syrup commences to boil, prevents syrup granulating; too large a quantity of cream of tartar added to the syrup would cause it to have a sour taste.

SALTED ALMONDS OR PEANUTS

Blanch 2 pounds of shelled almonds or peanuts (the peanuts, of course, have been well roasted) by pouring 1 quart of boiling water over them.  Allow them to stand a short time.  Drain and pour cold water over them, when the skin may be easily removed.  Place in a cool oven until dry and crisp.  Put a small quantity of butter into a pan.  When hot, throw in the nuts and stir for a few minutes, sprinkle a little salt over.  Many young cooks do not know that salted peanuts are almost equally as good as salted almonds and cheaper.  Peanuts should always be freshly roasted and crisp.

PEANUT BUTTER

When peanuts have been blanched, are cold, dry and crisp, run them through a food chopper.  Do not use the very finest cutter, as that makes a soft mass.  Or they may be crushed with a rolling pin.  Season with salt, spread on thinly-sliced, buttered bread.  They make excellent sandwiches.  Or run peanuts through food chopper which has an extra fine cutter especially for this purpose.  The peanuts are then a thick, creamy mass.  Thin this with a small quantity of olive oil, or melted butter, if preferred.  Season with salt and you have “peanut butter,” which, spread on slices of buttered bread, makes a delicious sandwich, and may frequently take the place of meat sandwiches.  Nuts, when added to salads, bread or cake, add to their food value.

A CLUB SANDWICH