Chocolate and Cocoanut Jumbles

Ingredients

• 1 cup butter
• 4 eggs
• 2 cups sugar
• 2 teaspoons baking-powder
• ½ teaspoon salt

Method

1. 1

   Cream the butter and sugar, beat the eggs light.

2. 2

   Mix all together, then take one-half of mixture and add three-fourths of a cup of grated chocolate, mix it in flour to roll, to the other half add one cup of grated cocoanut, mix and roll, and you have two kinds of cookies with one mixing.

3. 3

   The oven should be hot enough to bake in ten minutes.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 80. The excerpt below is the record exactly as published.

i teaspoon salt I teaspoon cloves i teaspoon cinnamon About 4 cups flour Heat the molasses boiling hot; dissolve soda in a little hot water and beat it well into the molasses, beat this into the creamed butter and sugar, add a part of the flour, then the well beaten eggs, milk, spices and the rest of flour. Be careful not to burn it or bake too fast. It must rise up, before the top browns. If oven is too hot cover the top with paper. There should be a paper or two in bottom of pan. Plain Soft Ginger Bread. I cup sour cream i teaspoon soda I cup N. O. molasses i pint flour or two cups 1 even tablespoon ginger i teaspoon salt Hard Ginger Bread. 2 pounds butter 2 quarts molasses 2 teaspoons powdered alum 4 teaspoons saleratus 2 tablespoons ginger %, teaspoon sal. ammonia About 10 pounds flour Put the flour, sifted twice, in the bread pan; make a hollow in the center; cut up the butter and put in; heat the molasses; dissolve the alum in one pint of boiling water; also the saleratus in another pint of hot water. Let both settle and pour off carefully (leaving the sediment at the bottom) into the molasses The Queen Cook Book 209 and pour all quite warm on to the butter. Sift on the ginger, ammonia and a teaspoon of salt; work and mix it with the hands. Mix it soft, as you can roll it easily and nicely three-fourths of an inch thick, and bake on long square tins. Make it up without delay and put it in oven immediately, as anything with soda or saleratus loses its rising qualities. Bake in moderate oven, as molasses burns easily. This is the old-fashioned gingerbread^ such as our grandmothers used to make on training days after the revolutionary war and was called Trainers' Gingerbread. Gingerbread. Yi cup molasses 2 eggs, well beaten J^ cup brown sugar % cup l)utter 1 cup sour cream i J^ teaspoons soda 2 teaspoons ginger i even teaspoon cinnamon About three cups flour. Mix as other cakes. Dissolve the soda; put half in the hot molasses and half in the sour cream. Bake in a moderate oven, it requires more care and longer baking than a cake made from all sugar* Always put one or two papers in bottom of pan for cake that has molasses in it. Gingerbread. 54 cup sugar % cup butter ^ cup molasses i cup sour cream 1 teaspoon soda i teaspoon ginger 2 cups flour, about J^ teaspoon cinnamon Put half of soda in cream and half in molasses; mix and bake as others. 210 The Queen Cook Book Ginger Snaps. I cup brown sngar i cup N. O. molasses I cup butter, heaping ^ cup hot water 1 good teaspoon soda i tablespoon ginger Cream the butter and sugar, bring the molasses to a boil, let partly cool, stir in one-half the soda, putting the other half in the hot water. Stir all together, then take the hand, stir in flour just right to roll. Roll out very thin and bake quick and dry in a mod- erate oven. This makes a pan full. Remember, you can make one-half, or double any of these recipes. Keep dry in tin box. If they gather dampness, dry them in heater. Ginger Cookies. 2 cups molasses i cup butter 2 teaspoons soda i cup sour milk 2 teaspoons ginger 2 teaspoons cinnamon Boil the butter and molasses five minutes. Dis- solve the soda just half in molasses, and half in sour milk. Mix stiff enough to roll. Ginger Cookies. I cup brown sugar ^ i quart N. O. molasses 1 5i cups butter 4 even tablespoons ginger I tablespoon cinnamon i teaspoon cloves Cream the sugar and butter, boil the molasses five minutes, then add a large teaspoon of soda, put all in the center of flour and mix with hand; do not knead it, but roll out and cut for cookies. Bake in a moder- ately quick oven. The Queen Cook Book 211 Chocolate and Cocoanut Jumbles. 1 cup butter 4 eggs, J^ teaspoon salt 2 cups sugar 2 teaspoons baking-powder

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