Jumbles I

Ingredients

• one pound of butter
• one pound of sugar
• two and a half pounds of flour
• three eggs
• half a teaspoon of saleratus
• one tablespoon of water

Method

1. 1

   Mix all ingredients, roll in powdered sugar before baking.

As published

This recipe was extracted from Cooks in clover (1889), page 46. The excerpt below is the record exactly as published.

one tablespoon of water, j one pint of cream, whipped and flavored with vanilla. To be baked in layers, and put together with cream. Mrs. O. W. Ackernian. Strawberry Short Cake, I.— One cup of sugar, one tablespoon of butter rubbed into the sugar, three eggs, one cup of flour, two tablespoons of milk, and one and a half teaspoons of Sea Foam. Bake in tins as layer cake. Mrs. L. W. Filkins. Strawberry Short Cake, II.— Bruise the berries, cover with a thick layer of sugar and set aside. Take one quart of sifted flour, half a cup of but- ter, one egg, and milk enough to make a stiff dough ; knead well and roll out about one inch thick. When baked, split and let cool, then put the berries between. Mrs. R. R. Berdan. Pine-apple Short Cake.— Two hours before bringing the cake on the table take a very ripe, finely flavored pine-apple, peel it, cut as thin as wafers, and sprinkle sugar over it liberally, then cover it close. For the short cake take sufficient flour for one pie dish, butter the size of a small Q.^%, 2l very little salt, and milk enough to make a very soft dough. Do not knead the dough, just barely mix it, and press it into the pie plate. The baking powder, butter, sugar and salt should be rubbed well through the flour, the other ingredients then quickly added. When it is time to serve, split the cake, spread the prepared pine-apple between the layers, and serve with sugar and sweet cream. Mrs. R. Montgomery. Charlotte Pol-maise. — Boil over a slow fire one and a half pints of cream, or rich milk. Have ready six yelks, stir them gradually in the boiling cream, let this boil until thick, then divide and put in two sauce pans ; stir into one pan six ounces of SMALL CAKES chocolate grated fine, two ounces of loaf sugar, a quarter of a pound of macaroons broken fine. Put into the other pan four ounces of shelled sweet I almonds and a few bitter ones, blanched and Jumbles, I.— One pound of butter, one pound of pounded ; one ounce of tfitron cut fine, four ounces sugar, two and a half pounds of flour, three eggs, of sugar. Stir well, let it come to aboil, and set to half a teaspoon of saleratus

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