RECIPES
- Sprinkle in brown sugar and salt. Cook for 2-5 more
minutes, still stirring. Remove from heat, cool, and store
in an airtight container.
Note: this yields about 3½ cups. You can double the
amounts, but it is recommended that you make smaller batches
more frequently instead, for greater freshness.
Peanut Butter
Use fresh unsalted roasted peanuts—they will be white on
the first day they ar-
rive at the health food
store from the dis-
tributor. (Ask when
they will arrive.) Or
shell fresh roasted
peanuts yourself,
throwing away all
shriveled or darkened
nuts. Grind, adding
salt and vitamin C (¼
tsp. per pint) as you
go. Take your own salt shaker with built in vitamin C to the
health food store where you grind it. For spreadability, espe-
cially for children, mix an equal volume of cold butter, previ-
ously boiled, to freshly ground peanut butter. This improves
spreadability and digestibility of the hard nut particles. This
will probably be the most heavenly peanut butter your mouth
has ever experienced.
Spreadable Butter
Bring one quarter pound of butter to a boil in a saucepan.
Add a pinch of salt. Count to ten, while it bubbles. Add a pinch
Fig. 97 Light colored, roasted peanuts
in the shell had no aflatoxin.