Jumbles

Ingredients

• 2 cups sugar
• 1 cup butter
• 2 tablespoons sour milk
• 2 eggs beaten separately
• 1/2 teaspoon soda
• 1 teaspoon vanilla
• Flour to make dough

Method

1. 1

   Beat the butter and sugar to a cream; add the eggs and part of the flour; then the milk, dissolving the soda in the milk.

2. 2

   Add sufficient flour to make a dough just stiff enough to roll thin.

3. 3

   Cut in rings and bake in a moderate oven.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 119. The excerpt below is the record exactly as published.

Flour to make dough 2 teaspoons ciimamon Beat the eggs with the sugar; add the other ingredients, melt- ing the chocolate first over hot water, and using enough flour to make a dough that can be rolled very thin. Roll; cut with a round biscuit cutter and bake on buttered tins in a quick oven. A-P'S % cup butter 2 eggs 1 cup sugar V2 pound flour Beat the butter and sugar to a cream; add the eggs well beaten, then the flour. Drop by the half teaspoon on buttered tins and bake until the edges are delicately browned. GINGER SNAPS No. 1 1 cup melted butter and lard 1 tablespoon ginger V2 cup sugar 1 scant tablespoon soda i cup molasses I/4 cup milk Flour to make stiff dough Mix the butter and lard with the sugar; add some flour, then the molasses and ginger, and the soda dissolved in a very little warm water. Continue adding flour and milk alternately until a stifl' dough is formed. Roll out as thin as possible; cut into round cakes and bake on greased tins in a quick oven. GINGER SNAPS No. 2 1/2 cup molasses V2 cup butter 1/2 cup sugar 1/2 cup sour milk ' 11/2 tablespoons ginger 1/2 teaspoon soda 1/2 tablespoon cinnamon Vz tablespoon hot water Flour to make stiff dough Boil the molasses, spices and sugar together; add the butter, sour milk and the soda dissolved in hot water. Add sufficient flour to make a stifl dough; roll very thin; cut into round cakes and bake in a hot oven. 305 f^ ATT'lTQ riannod for a ViiXi.£/0 Family of Four ORANGE GINGERBREAD 12 ounces flour 1 teaspoon allspice 4 ounces brown sugar 2 ounces candied orange peel 1 teaspoon ginger 4 ounces butter Molasses Sift the flour; stir in the spices and chopped orange peel ; warm the butter and add it; then mix all to a dough with molasses. Roll very thin, using as little flour as possible; cut in small round cakes and bake in a quick oven. CRISP GINGERBREAD 1 pound flour 1 teaspoon cloves % cup sugar Vi teaspoon mace % cup butter Grated rind of 1 lemon 1 tablespoon ginger Molasses Cut and rub the butter into the flour and sugar until thoroughly mixed; add spices and lemon peel; mix thoroughly and moisten with molasses. Roll the dough very thin; cut into squares and bake in a hot oven. CRULLERS (New England Doughnuts) 1 egg 1 teaspoon butter 1 cup sugar P'iour Cassia or nutmeg 1 cup sour milk 1 teaspoon soda Beat the egg; add the sugar, flavoring to taste, butter, melted, and flour and milk alternately. Dissolve the soda in the milk, and mix all as lightly as possible. Use flour enough to make a soft dough; roll and fry in deep fat, hot enough to smoke but not too hot, or the crullers will brown and not be cooked through. Sweet milk and two tablespoons baking powder may be substituted for the sour milk and soda. JUMBLES 2 cups sugar Flour 1 cup butter 2 tablespoons sour milk 2 eggs beaten separately Vz teaspoon soda 1 teaspoon vanilla

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