Jumbles

Ingredients

• One and a half cups white sugar
• three-fourths cup butter
• three eggs
• three tablespoons sweet milk
• half teaspoon soda
• and one of cream tartar
• mix with sufficient flour to roll

Method

1. 1

   Roll and sprinkle with sugar, cut out and bake.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 66. The excerpt below is the record exactly as published.

JUMBLES. 88 Cream Cookies. — One cup each sour cream and sugar, one egg, one level teaspoon soda, nutmeg; mix as soft as can be handled, roll' thin and bake quickly. EggleBB Cookies, — ^Two cups sugar, one each mil^ and butter, half teaspoon each nutmeg and soda, flour to rolL Fruit Cookies. — Two cups sugar, half cup butter, cup sour cream, (or sour milk may be used with more butter), two cups chopped raisins, two eggs, two tablespoons cinnamon, one teaspoon each nutmeg, cloves, and soda. Bake same as other cookies. Oraham Cookies. — Shave two cups maple sugar, and stir with one of butter, one egg, one cup sour milk, one teaspoon soda; mix with graham flour ; use white flour on molding board. Brown or white sugar may be used instead of maple. Oood Cookies. — Two cups sugar, one each butter and sour cream or milk, three eggs, one teaspoon soda ; mix soft, roU thin, sift gran- ulated sugar over them, and gently roll it in. Hickory-Nut Cookies. — Two cups sugar, two eggs, half cup melted butter, six tablespoons milk, one teaspoon cream tartar, hall teaspoon soda, flour to roll and one cup chopped meats stirred in the dough. Nutmeg Cookies. — Two cups white sugar, three-fourths cup butter, two-thirds cup sour milk, nutmeg or caraway seed for flavor, two eggs, half teasx)Oon soda, and six cups flour, or enough to rolL Boll tmn, and bake in quick oven. North Oerman Christmas Cookies. — Six pounds flour, two each of *8Ugar, butter, and molasses, one teaspoon saleratus dissolved in rose water, arrack, or spirits, a few cloves and cinna- mon pounded together, one pound raisins pounded in a mortar, half pound citron chopped fine. Warm mo- lasses, sugar and butter slightly, and gradually stir in ..,___^___ the flour ; knead well and roll out, and cut in various ^ ' cookie cutten. shapes. One-half the dough may be flavored with anise or carda- mon, omitting the raisins. This recipe will make a large quantitv, and they are pretty to hang upon the tree during Christmas week, and to pass in baskets to holiday callers. This is the iona Ade Christmas cookie. Seed Cookies. — Cream one-half pound butter with three-fourths pound sugar, and sift in one and one-half pounds flour, adding one well-beaten egg, a half gill rose water, and a pinch soda dissolved in tablespoon warm water, knead well, roll into a sheet, cut with cutter having scalloped edge, and bake in buttered pan fifteen minutes. Use fennel, coriander, caraway, or cardamon seeds, or any mixture of them preferred. 84 COOKIES AND JUMBLES. Scotch Cookies. — ^Half cup molasses, one and a half of sugar, one and a quarter of butter (or naif butter and half lard), two eggs, tea- spoon each soda, cloves and allspice, two of cinnamon, and flour to roll ; roll thin, cut and bake ; or a richer recipe is two and a half pounds sugar, one and a fourth of butter, three of flour, five eggs, half pint molasses and one ounce soda mixed with it ; roll very thin, cut with cake cutter, place in pan, gi^dng each cake plenty of room, and put in oven ; when half done brush over top with glaze made with yolk of an egg, as much water as there is egg, and quarter of teaspoon sugar; return to oven and bake. Whortleberry Soft Cookies, — One cup sugar, one and a half of milk, with half teaspoon soda dissolved in it, tablespoon butter, one quart berries, teaspoon cream tartar, and flour to make a stiff batter ; bake in small cake tins. Crescents, — Rub eight ounces each rice flour and sugar togeth- er, and add eight eggs mixed to a cream after the yolks and whites have been beaten separately ; stir all together smoothly, spread thin- ly on buttered paper, and bake twenty minutes ; then cut with a crescent cutter into cakes, ice each one, and set in the oven for a minute to dry. Vary the icing if liked by coloring portions with cochineal and saffron, icing some of the crescents pink, some yellow and the effect is very pretty. Jew Cakes. — ^Three-fourths pound each butter and sugar, one pound flour, two eggs, two teaspoons baking powder ; roll thin, cut out. wash over top with an egg beaten in half cup cream, sprinkle witn pound finely chopped almonds mixed with pound fine grauu- lated sugar, and bake in quick oven. Jumhles, — One and a half cups white sugar, three-fourths cup butter, three eggs, three tablespoons sweet milk, half teaspoon soda and one of cream tartar ; mix with sufficient flour to roll

Cook this with the app: pantry check, scaling, and the assistant.