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Classic
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page 118
slightly warmed, with a table-spoonful of vinegar, and a tea-spoonful of
dissolved salæratus should be stirred in just as you are ready to bake it; also
sifted flour enough to make it the proper consistence; bake in a large pan, in a
brick oven or stove, and it will require an hour and a quarter.
Queen Cake.
Mix a pound of dried flour, the same of sifted sugar, and currants; wash a pound
of butter, add rose water--beat it well--a tea-cup of cream; then mix with it
eight eggs, yelks and whites beaten separately; add the dry ingredients by
degrees; beat the whole an hour, bake in little tins, or saucers, filling only
half.
Rich Jumbles.
Rub a pound of butter into a pound and a quarter of flour; beat four eggs with a
pound and a quarter of sugar; when very light, mix them with the butter and
flour; mix in a glass of rose water, and a nutmeg; roll them in rings, and bake
them slowly; sift powdered sugar over after they are baked.
Common Jumbles.
Take a pound of flour, half a pound of butter, and three-quarters of sugar,
three eggs, a little nutmeg and rose brandy; mix the butter and sugar together,
and add the flour and eggs; mould them in rings, and bake them slowly.
Molasses Jumbles.
Beat three-quarters of a pound of sugar, the same of butter, and three eggs
together; stir in half a pint of molasses; add rose brandy and nutmeg, and
enough flour to make a soft dough; roll it in rings, and bake
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Classic
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