The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

a pound of flour, roll it out thin and cut it into cakes. 149. _Jumbles._ Mix half a pound of sugar, with the same quantity of butter, five beaten eggs, a little essence of lemon; add a pound of flour when well mixed. Roll it about half an inch thick, cut it into narrow strips of equal length, join the ends together so as to form rings. Bake them on flat tins. 150. _Simbals._ Rub together half a pound of sugar, quarter of a pound of butter; dissolve a tea spoonful of saleratus, in half a cup of milk, put it into the cake, with a couple of beaten eggs, a little mace or nutmeg. Then add flour enough to render it sufficiently stiff, to roll out. It should be rolled in pounded white sugar, cut into strips, and the ends joined in the form of rings. 151. _Sugar Gingerbread._ Mix a pound of sugar with six ounces of butter, dissolve a tea spoonful of saleratus, in half a tumbler of milk, and stir in, together with four beaten eggs, three tea spoonsful of ginger; when well mixed, add a pound and a half of flour, and roll it out about an inch thick, run a jagging iron across it, in parallel lines, an inch apart. Bake it on flat buttered tins, in a quick oven. 152. _Rusk._ Melt six ounces of butter, and mix it with half a pound of sugar, turn in half a pint of lukewarm milk, half a tea cup of yeast, (brewer's is the best,) add three tea spoonsful of cinnamon, and flour to make them stiff enough to mould up. Set them in a warm place to rise. When light mould them up into small cakes, lay them on tins well buttered, let them remain till very light, before baking them. 153. _Whigs._ Mix three quarters of a pound of sugar, with half a pound of butter; when white, beat two eggs, and put in, together with half a pint of milk, half a tea cup of yeast, a tea spoonful of rosewater or