The junior cook book

Take a big spoon and drop spoonsful into the mulTin pans. Divide the dough evenly so that biscuits are about even size but work as quickly SPOON BISCUIT as possible, for the baking powder begins to act as soon as the milk is in the dough. Bake 18 minutes in a hot oven. In case the recipe is divided into 12 large biscuits, bake 20 minutes. This is the same as baking powder biscuits except that the dough is made softer so that it can be dropped from a spoon instead of being rolled out on a board. These spoon biscuits are much easier for a junior cook to make. CINNAMON TOAST Cut 6 thin slices of bread. Measure out 1/2 teaspoonful of ground cinnamon 2 teaspoonsful of granulated sugar. Mix the sugar and cinnamon in a small dish. Toast the bread on one side. Spread the untoasted side mth butter and sprinkle with the sugar-cinnamon mixture. Toast this side. This is most satisfactory if the toast is made under a broiler. If you make toast on an electric toaster or with a fork over a fire, it is best to toast both sides and then butter and sugar the bread and set it in a hot oven to melt the sugar. Serve at once. This is fine to eat after school or to make as a surprise for mother when she has a caller to tea. It is also good to serve with sandwiches at a party. CHEESE WAFERS TO SERVE WITH SALAD Lay 2 dozen crackers in neat rows in a cookie pan. Slice American cheese into very thin slices. Lay 1 piece of cheese on each cracker. (If slices are too large, break in two as no cheese should lay over the edge of the cracker.) Put in a moderate oven till cheese melts — this will take six or seven minutes. Serve while hot with a salad. Or the crackers may be taken from the pan, cooled and wrapped in oiled paper for picnic use. Square crackers are the best shape for this recipe as they hold the cheese neatly. MARSHMALLOW CRACKERS Arrange 2 dozen square crackers in a shallow pan. (The crackers commonly known as *'soda crackers" are best.) Lay 1 marshmallow in the center of each cracker. Put the pan in a moderately hot oven and bake crackers till marshmallows are lightly browned. It is necessary to watch the marshmallows closely as the fine flavor is spoiled if they get too brown. Take pan from the oven. Remove the crackers from the pan with a pancake turner. Arrange on a plate or cake basket and serve at once. These are nice to use for a dessert or with cocoa and sandwiches at an afternoon party. HURRY-UP MACAROONS Put 1 cupful of sugar, 1 tablespoonful of butter substitute, the yolks of 2 eggs into a mixing bowl. Beat till creamy. Add 1 teaspoonful of vanilla and 1 tablespoon ful of milk and beat again. Then add 2 cupsful of cornflakes, 1/2 cupful of raisins, 1^ cupful of nut meats (these may be omitted if they are too expensive). Mix well. Beat the whites of 2 eggs till stiff. Fold — not beat but joid with a very gentle motion — the whites into the other mixture. Drop a teaspoonful at a time on a buttered tin. Bake in a moderate oven till nicely brown. Do not put too close together, as cookies will spread a little in cooking. These are fine to use for a party at home or at school. RICE COOKIES