The legumes are best cooked by stewing or boiling, and when mature, require slow and prolonged cooking to render them tender and digestible. Soft water is best for cooking them. The amount of water required will vary somewhat with the heat employed and the age and condition of the legume, as will also the time required for cooking; but as a general rule, two quarts of soft water for one pint of seeds will be quite sufficient. Salt should not be added until the seeds are nearly done, as it hinders the cooking process.

Cooked Peanuts

Shell the raw nuts, and blanch by pouring boiling water over them. After they have stood a few minutes, the skins can be easily rubbed off. Add to a pint of the blanched nuts about two quarts of water, put them into a bean-pot; heat to boiling; then place in a slow oven and cook for nine or ten hours. When done, they should be soft, mealy, and rich with juice. No seasoning except a little salt will be required.

Peanut And Tomato Puree

Prepare and cook the peanuts as directed in the preceding recipe. When done, rub them through a colander. To three cups of the peanuts, add one of strained stewed tomato; season with salt; reheat and serve.