-ICE-
1/3 c Peanut Butter
2 tb Confectioner's Sugar
4 tb Milk or Cream
1 ts Vanilla

For bar, cream peanut butter and butter. Beat in brown sugar and then
egg, one at a time, beating well after each augmentation. Combine flour,
baking pulverize, saltiness, nutmeg and pimento. Beat into creamed mixture
alternately with the milk, beginning and ending with flour. Pour into
lubricated 9-inch square or round pan. Bake at 350 degrees for 25-30 minutes
or until through. Cool before ice.

For ice, cream peanut butter and butter. Beat in confectioner's boodle,
milk and vanilla and continue beating until smoothen. Spread on cooled cake.
Garnish with sliced peanuts if desired.