Mrs. M.'s Jumbles

Ingredients

• One cup of sugar
• half a cup of butter
• half a cup of sweet milk
• two eggs
• two tea-spoonfuls of baking powder
• a little more than two cups of flour
• flavor to suit yourself

Method

1. 1

   Mix all ingredients together and bake until done.

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 26. The excerpt below is the record exactly as published.

Mrs. M.^8 Jumbles. — One cup of sugar, half a cup of butter, half a cup of sweet milk, two eggs, two tea-spoon- fuls of baking powder, a little more than two cups of flour ; flavor to suit yourself. Fried Cakes. — ^If properly made, these need not be looked down upon by people who disapprove of lard. One cup of sugar, one cup of sweet milk, one tea-spoonful of soda, two tea-spoonfuls of cream of tartar, two eggs, three table-spoonfuls of lard ; flavor with cinnamon or nutmeg ; a half tea-spoonful of ginger may be added if you please. Beat the sugar and lard together till light, then add the well-beaten eggs. Mix the dough as soft as you can. Have the lard in which they are to be fried very hot. It is taken for granted that the lard is as sweet and clear as you can get. Before putting any of the cakes into it, take a bit of the dough and drop in to test its heat. If it rises to the top instantly, the lard is hot enough. Then put in a few of the cakes at a time ; watch them closely, and turn them over without piercing with a fork. By omitting all short- ening — ^that is, both butter and lard — from any good fried- cake recipe, and using in place of it a cup of sweet milk, the cakes will be light and almost entirely free from grease. Doughnuts. — The doughnut has been favorably men- tioned in literature ; it fills an honored place in our mem- ories of childhood ; but the doughnut which is rolled in pulverized sugar, and which has a raisin in the center, pos- sesses an ideal grace never attained by the plain fried cake. CAKE, CUSTARD, AND CANDY. 57 or even by the ring. Three pints of flour, butter the size of an egg, one cup of sugar, one egg, a small bowlful of milk or water, and four tea-spoonfuls of baking powder ; flavor with nutmeg or cinnamon. The dough made in this way will be thin, and you will need to sprinkle flour enough over it and on the kneading-board to roll it out nicely. Cut the cakes out with a biscuit-cutter ; then take a knife and insert it at the edge of the cake until the point of the knife is at the center ; then take out the knife and put the raisin in ; press and flatten the cake, and cut it out again with the biscuit-cutter. This operation prevents the raisin from bursting out when the cake rises. When the cakes are ready for the table, sift pulverized sugar over them. Fig Cake. — One cup of butter, two cups of sugar, three cups of flour, half a cup of sweet milk, whites of seven eggs, two tea-spoonfuls of baking powder

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