Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

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 as other jumbles. By the addition of half a pint of molasses and a tea-spoonful of salaeratus, you will have a common black cake, which may be baked in one large pan. Jumbles for Delicate Persons. Roll a heaped pint of light-brown sugar, and rub it in two pints or flour, half a pound of butter, and a dessert spoonful of cinnamon; beat an egg, and mix it with half a tea-cup of rich milk (in which a very small lump of salaeratus has been dissolved;) stir all together with a wine glass of rose brandy; work it well, roll thin and cut them out--bake with moderate heat. Cup Jumbles. Five tea-cups of flour, three of sugar, one heaped of butter, one of sweet cream, three eggs and the peel of one lemon grated, or nutmeg, or mace if you like; roll them thin, and bake in a quick oven. Jackson Jumbles. Three tea-cups of sugar, one of butter, five of flour, one tea-spoonful of salaeratus in a cup of sour cream and two eggs; bake in a quick oven; season them with the peel of a fresh lemon grated, and half a wine-glass of brandy. Macaroons. Blanch a pound of almonds, beat them in a mortar, and put with them a little rose water to keep them from oiling, the white of an egg, and a large spoonful of flour; roll a pound of loaf-sugar, and beat the whites of four eggs; beat them all