Jumbles recipe
- Three eggs.
- Half a pound of flour, sifted.
- Half a pound of butter.
- Half a pound of powdered loaf-sugar.
- A table-spoonful of rose-water.
- A nutmeg grated.
- A tea-spoonful of mixed mace and cinnamon.
Stir the sugar and butter to a cream. Beat the eggs very
light. Throw them, all at once, into the pan of flour. Put in, at
once, the butter and sugar, and then add the spice and
rose-water. If you have no rose-water, substitute six or
seven drops of strong essence of lemon, or more if the
essence is weak. Stir the whole very hard, with a knife.
Spread some flour on your paste-board, and flour your
hands well. Take up with your knife, a portion of the dough,
and lay it on the board. Roll it lightly with your hands, into
long shin rolls, which must be cut into equal lengths, curled
up into rings, and laid gently into an iron or tin pan,
buttered, not too close to each other, as they spread in
baking. Bake them in a quick oven about five minutes, and
grate loaf-sugar over them when cool.
