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Salted Peanuts

Purchase raw peanuts. Shell and blanch by covering with cold water and bringing to boiling point. Dry for at least an hour on paper towelling or clean cloths. Cover the bottom of a frying basket with the peanuts and immerse in deep Mazola hot enough to brown a bit of bread in one minute, 350 degrees F. Fry a pale brown, drain on crumpled paper and dust with salt.