Harper's cook book encyclopædia

Jumbles. — One quart of flour, one pint of granulated sugar, a teacupful of butter, four eggs, one wineglassful of wine, a teaspoonful of mace. Roll out thin on a bread-board, wet with egg, dust with sugar, and bake in an oven well heated, but be careful not to let the cakes burn. They must be cut out in small shapes, such as rings, hearts, etc. Put away in a tin canister; they will keep fresh quite a while. Cinnamon or vanilla may be substituted for the mace. Jumbles, Cocoanut. — One and a half pounds of grated cocoa-nut, the same quantity of sugar, and Yz lb. of butter; cream well together the butter and sugar, then add the cocoanut, a little wine, and six eggs, leaving out the yolks of three. Kisses. — Beat the whites of three eggs until they are stiff; then sift over the eggs three-quarters of a cupful of powdered sugar. Mix the sugar in lightly with a knife. Cover a board with paper, drop the mixture on it by spoonfuls, and place in a moderate oven, leaving the door open for thirty or forty minutes, then close the door for a few minutes to let them color. Stick two together with a little jelly or jam between them. Lady Cake. — The whites of sixteen eggs, Y\ lb. of sifted flour, Yz lb. and 2 ozs. of fresh butter, 1 lb. of powdered sugar, 3 ozs. of shelled bitter almonds, two wineglassfuls of rosewater. Blanch the almonds in scalding water. Pound them, one at a time, in a mortar, pouring in, as you do so, the rose-water — a few drops at a time — to moisten them, make them lighter, and keep them from sinking in a lump to the bottom of the cake. Lady Fingers Lily Cake On no account use sweet almonds. When they have been pounded to a smooth paste, cover them and set them away in a cold place. It is better to prepare them the day before they are wanted. Cut up the butter in the sugar, and beat to a light cream. Take the whites only of sixteen eggs and beat till they stand alone. Then stir them into the creamed butter and sugar alternately with the flour, a little at a time. Stir the whole mixture very hard, then put it into a well - buttered tin pan, and set immediately in a moderately hot oven. It will require more than two hours to bake. Be careful not to let it burn. When sure it is done, which can be ascertained by testing with a twig from a corn-broom, place it on an inverted sieve, cover lightly with a napkin, and let it cool gradually. When cold, ice it with white of egg and powdered loaf-sugar, flavored with ten drops of oil of lemon, or one drop of oil of roses. Do not cut it until the next day. This cake is beautifully white, and, if the recipe is strictly followed, will be found delicious. If put in a cool place and guarded from the air, it will keep a week. Lady Fingers. — Four eggs, 4 ozs. of sugar, 2 ozs. of flour. Beat the yolks and sugar together, then add the whites and the flour. Flavor with orange flower, rose-water, or lemon. Drop on paper through a paper or tin funnel; then lay the paper on pans and bake, after sprinkling with sugar.