Cocoanut Jumbles

Ingredients

• Butter, 1/2 cup
• Baking powder, 1 teaspoon
• Sugar, 1/2 cup
• Eggs, 2
• Flour, 2 cups
• Cocoanut, 1 cup
• Vanilla, 1 teaspoon

Method

1. 1

   Cream butter and sugar, add flavoring, well beaten eggs and flour sifted with the baking powder.

2. 2

   Stir in cocoanut last of all.

3. 3

   Roll out thin, adding a little more flour if needed.

4. 4

   Cut into rings with a jumble cutter.

5. 5

   Brush the tops with milk, sprinkle with a mixture of granulated sugar and cocoanut and bake a delicate brown in a rather hot oven.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 41. The excerpt below is the record exactly as published.

COCOANUT JUMBLES. Butter, i/o cup. Baking powder, 1 teaspoon. Sugar, 1/2 CUP- Eggs, 2. Flour, 2 cups. Coeoanut, 1 cup. Vanilla, 1 teaspoon. Cream butter and sugar, add flavoring, well beaten eggs and flour sifted with the baking powder. Stir in cocoanut last of all. Roll out thin, adding a little more flour if needed. Cut into rings with a jumble cutter. Brush the tops with milk, sprinkle with a mixture of granulated sugar and cocoanut and bake a dalicate brown in a rather hot oven. HARD GINGERBREAD COOKIES. Molasses, 1 cup. Ginger, 1 teaspoon. Sugar, 1 cup. Cinnamon, 1 teaspoon. Lard, 2-3 cup. Soda, 1 teaspoon. Salt, 1 teaspoon. Milk, 1 cup. Flour, 1 quart. Warm lard and mix well with molasses and sugar, then add salt and spices. Stir soda into milk and add. Sift flour before measur- ing and stir in lightly. Turn onto molding board and roll out to 1-3-inch thickness. Sift sugar over it and roll in lightly. Cut in squares and oblongs and bake in moderate oven. SPICED TEA CAKES. Eggs, 2. Soda, 1/2 teaspoon. Butter, 1 heaping tablespoon. Allspice, ^ teaspoon. Milk. Clove, % teaspoon. Sucrar, 1 cup. Cinnamon, y2 teaspoon. Flour, 2 cups. Nutmeg, a dash. Cream of tartar, 1 teaspoon. "Raisins, 1 cup. Break eggs into a cup, melt butter and add to eggs, fill up cup with milk and turn into a mixing bowl. Add suerar, sift flour 3 times with remaining dry ingredients and add. Lastly stir in floured raisins. Bake in gem pans and frost with white frosting. H. E. G., Roxbun/. 94 COOKIES AND CRACKERS. CINNAMON CRISPS. Butter, 1-3 cup. Baking powder, 1 teaspoon. Sugar, 2-3 cup. Salt, 1 teaspoon. Cinnamon, 1 teaspoon. Flour, iy2 cups. Milk, 14 cup. Cream the butter and sugar, add the cinnamon sifted with the baking powder, salt and flour. Add the milk and roll very thin, cut in rounds, and sprinkle the top with cinnamon and sugar. Bake 10 minutes in a very hot oven. CHOCOLATE SQUARES. Butter, 1-3 cup

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