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Classic
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page 79
sugar, and press a blanched almond or raisin in the center.--Miss Clara G.
Phellis.
COCOA-NUT JUMBLES.
Two cups sugar, one of butter, two of cocoa-nut, two eggs, small tea-spoon soda
mixed with flour enough to make a stiff batter. Drop heaping tea-spoons on
buttered paper in pans.--Miss M. E. C.
JUMBLES.
Three cups sugar, one of butter, four eggs, a tea-spoon soda, and nutmeg or
vanilla to flavor. Stir in flour until it will roll; roll out, sprinkle with
sugar and roll it in gently, and cut out round, with a hole in the center.--Mrs.
J. Holland, New Castle, Ind.
JUMBLES.
One and a half cups white sugar, three-fourths cup butter, three eggs, three
table-spoons sweet milk, half tea-spoon soda and one of cream tartar; mix with
sufficient flour to roll; roll and sprinkle with sugar; cut out and bake.--Mrs.
Mollie Pilcher, Jackson, Mich.
GINGER-BREAD.
If in making ginger-bread the dough becomes too stiff before it is rolled out,
set it before the fire. Snaps will not be crisp if made on a rainy day.
Ginger-bread and cakes require a moderate oven, snaps a quick one. If cookies or
snaps become moist in keeping, put them in the oven and heat them for a few
moments. Always use New Orleans or Porto Rico molasses, and never syrups. Soda
is used to act on the "spirit" of the molasses. In making the old-fashioned,
soft, square cakes of ginger-bread, put a portion of the dough on a well-floured
tin sheet, roll evenly to each side, trim off evenly around the edges, and mark
off in squares with a floured knife or wheel cutter. In this way the dough may
be softer than where it is necessary to pick up to remove from board after
rolling and cutting.
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