Cassell's dictionary of cookery

Jumbles (another way).— Stir together till of a light brown colour a pound of sugar and haK a pound of butter. Add eight eggs, beaten to a froth, essence of lemon or rose-water to taste, flour enough to make them sufficiently stiff to roll out. RoU out in powdered sugar, cut the paste into strips about half an inch wide and four inches long. Join the ends together so as to form rings, lay the jumbles on flat tins that have been buttered, and bake them in a quick oven. Jumbles (another way) .—Beat half a pound of butter to a cream, add a pound and a quarter of sugar, two pounds of flour, three weU-beaten eggs, and two or three drops of the essence of lemon. Dissolve a small piece of saleratus in a little boiling water, and mix this with haK a pint of milk. Beat it up with the flour, &c., and when well mixed drop it in small cakes from the end of a fork, and bake in a quick oven for twenty-five minutes. Probable cost, Is. 6d. The above ingredients are sufficient for about four dozen jumbles. Jumbles, Almond (see Almond Jumbles) Jumbles, Apricot («ee Apricot Jumbles). Junket, Devonshire (see Devonshire Junket) . K Kale Brose. — Take an ox-hecl. Cleanse it thoroughly, and poiu- over it five pints of water. Bring it to a boil, remove the scum as it rises, and let it simmer gently for four hours, lileanwhile take two large handfuls of greens ; cleanse, and free them from insects, then shred them very finely. Put them into the broth; and when sufficiently cooked, stir half a pint of toasted oatmeal into a little of the fat broth. It should be stii-red with the handle of a spoon, and very quickly, so as not to run into one mass, but to form knots. Add it to the rest, with salt and pepper to taste, let all boil up together, and serve as hot as possible. Probable cost. Is. 6d. Sufficient for half a dozen persons. Kale, Sea, Boiled. — Let the kale Uc in cold water for half an hour, then wash and trim it, and tie in small bunches; put these into a good quantity of boiling water with some salt in it, and let the kale keep boiling until tender. Lift it out, drain the water from it, and send it to table with melted butter or white sauce. Time, about a quarter of an hour ; but it may be boiled a few minutes longer, if liked weU. done. Probable cost, lOd. per basket. Sufficient, four or five heads for each person. Kale, Sea, Stewed in Gravy.— Wash and trim the kale, and tie it in small bunches. Put it in boiling salt and water, and let it boil softly for six or eight minutes ; then take it out, drain it, and put it into a saucepan, with as much good brown gravy as will cover it. Let it remain untU tender, and serve with the gravy KAL ( 346 KET in which it was stewed poiired over it. Prohable cost of kale, lOd. or more per basket. .Sufficient, one basket for four or five persons. Kalteschale, Plum (a German dish for hot weather). — See Plum Kalteschale.