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Classic
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page 279
high in the centre; put the cakes into a coal oven, and as soon as the tops are
colored a pale brown, take them out.
LITTLE PLUM CAKES.
One cup of sugar and half a cup of butter, beaten to a smooth cream; add three
well-beaten eggs, a teaspoonful of vanilla extract, four cups of sifted flour,
one cup of raisins, and one of currants, half of a teaspoonful of baking-soda,
dissolved in a little water, and milk enough to make a stiff batter; drop this
batter in drops on well-buttered tins, and bake in a quick oven.
JUMBLES.
Cream together two cups of sugar and one of butter, add three well-beaten eggs
and six tablespoonfuls of sweet milk, two teaspoonfuls of baking-powder, flavor
to taste; flour enough to make into a soft dough; do not roll it on the
paste-board, but break off pieces of dough the size of a walnut and make into
rings by rolling out rolls as large as your finger, and joining the ends; lay
them on tins to bake, an inch apart, as it rises and spreads; bake in a moderate
oven. These jumbles are very delicate, will keep a long time.
WINE JUMBLES.
One cup of butter, two of sugar, three eggs, one wine-glass of wine, one
spoonful of vanilla, and flour enough to roll out. Roll as thin as the blade of
a knife, and cut with an oval cutter. Bake on tin-sheets, in a quick oven, until
a dark brown. These will keep a year if kept in a tin box and in a dry place.
COCOANUT JUMBLES.
Grate one large cupful of cocoanut; rub one cupful of butter with one and a half
cupfuls of sugar; add three beaten eggs, whites and yolks separately, two
tablespoonfuls of milk, and five cupfuls of sifted flour; then add by degrees
the grated nut, so as to make a stiff dough, rolled thin, and cut with a round
cutter, having a hole in the middle. Bake in a quick oven from five to ten
minutes.
PHILADELPHIA JUMBLES.
Two cups of sugar, one cup of butter, eight eggs, beaten light; essence of
bitter almond or rose to taste; enough flour to enable you to roll them out.
Stir the sugar and butter to a light cream, then add the well-whipped eggs, the
flavoring and flour; mix well together, roll out in powdered sugar, roll in a
sheet a quarter of an inch thick; cut into rings with a jagging-iron, and bake
in a quick oven on buttered tins.
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