The encyclopaedia of practical cookery

(5) Put 12oz. of butter into a basin, warm it, and work into it Jib. of crushed loaf sugar and ljlb. of flour. Add a little extract or essence of lemon, half a grated nutmeg, and three well-beaten eggs. Ground cinnamon may be substituted for the lemon. Turn the paste out on to a board, roll it out to about Jin. thick, sprinkle over caster sugar, and cut the paste into rounds. Put them on a baking-sheet, make small holes in the centre of them, place in a sharp oven, and bake for about ten minutes. When done, take them out, curl them, and let them get cold before using. (6) Cream 1 Jib. of butter, mix in lib. of sugar well beaten up with three eggs, then add 1 Jib. of sifted flour, and 2 table-spoonfuls of rose-water. When thoroughly mixed, take up small quantities with a fork, drop them on a greased Jumbles — continued. baking-sheet, and bake in a quick oven. They will curl easily before cooling. (7) Bub 2oz. of butter into 8oz. of flour, mix in 8oz. of sugar, one egg, 1 dessert-spoonful of ratafia, and form the whole into a paste. Should it be too thick, add a little cream, and proceed as for No. 6. (8) Warm 4oz. of butter, and beat it well with 4oz. of caster sugar ; when frothy, beat in one egg and a few drops each of essence of almonds and essence of nutmegs. When quite smooth, stir the beaten mixture into 6oz. of flour, and knead the whole lightly. Divide it into small pieces, and form into rings, rolling them in caster sugar. Lay them a short distance from each other on tins, and bake in a good oven. When cooked and cold, put the Jumbles into biscuit-tins until wanted. (9) Bub Jib. of butter into lib. of finely-sifted flour until quite smooth, then mix in lOoz. of caster sugar, a few drops of essence of lemon, and two well-beaten eggs ; if not sufficiently moistened, mix a small quantity of milk with the paste. Dredge caster sugar over a table, lay the paste on it, roll out as thinly as possible, cut into rounds with a tin cutter about 3in. in diameter, and bake. When done, curl them, and set to cool. (10) Put Jib. of butter into a saucepan with Jib. of treacle and set it over the fire until melted ; put lib. of finely-sifted flour in a basin with Joz. of ground ginger and 6oz. of brown sugar, mix in gradually the treacle and dissolved butter, and work the whole until quite smooth. Boll the dough out as thinly as possible, cut it into rounds, lay them on a bakingsheet, and bake quickly, curling them before cooling. (11) Mix Jib. of flour and Jib. of sugar into a smooth paste with a sufficient quantity of well-whisked whites of eggs, then work in 4oz. of butter, Jib. of blanched and pounded sweet almonds, and 1 teacupful of milk. When well worked and quite smooth, form the paste into thin cakes, and bake in a slow oven. Curl, and keep them in biscuit-tins.