Peanut Strips
Peanut butter
Egg-white
Lemon-juice
Chopped peanuts
Roll paste very thin. Place on inverted baking-tin. Brush half with peanut butter thinned with lemon-juice. Cover with the other half and with a sharp knife mark in strips four inches long and one inch wide. Set in a quick oven. When baked, brush with white of egg diluted with one teaspoon of cold water and sprinkle with finely chopped peanuts. Return to the oven for about three minutes, until the nuts are slightly crisped, then cut apart. These are excellent with coffee or afternoon tea.