| 21. | Pour on ungreased cookie sheet; separate peanuts with a fork.
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| 22. | Press mixture firmly into an ungreased 9-inch square pan.
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| 23. | Place on an ungreased baking sheet, seam side down.
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| 24. | Put the smooth side up on an ungreased cookie sheet.
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| 25. | Gently spoon batter into ungreased 10-inch angel cake tube pan.
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| 26. | Bake on an ungreased cookie sheet 15 to 20 minutes till golden.
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| 27. | Drop dough from a teaspoon 2 inches apart onto ungreased cookie sheets.
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| 28. | Place, point side down, on ungreased baking sheet.
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| 29. | Set a heavy ungreased skillet or griddle over medium heat.
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| 30. | Using 2 teaspoons for each cookie, drop onto ungreased cookie sheets.
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