The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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2IO                                   BISCUITS AND ROLLS.
and butter; mix these ingredients with 3 well beaten eggs, a wine­glass of rose water, and some essence of lemon. Roll in thin sheets, cut in circles and dip in loaf sugar before baking.
Family Jumbles. (D. C.)—3 pounds of flour, 1 t-2 pounds of white sugar, 1 pound of butter, a cup of new milk, a glass of new wine, a teaspoonful of soda dissolved in hot water, and a teaspoonful beaten caraway seeds.
Brandy Cakes or Jumbles.—Sift a teaspoon of soda in 3 pounds of flour into a wooden tray, throw in 1-2 pound of brown sugar, 3-4 pound of butter, 3 tablespoonfuls of cinnamon, 8 eggs, leaving out the whites of four, and a wineglass of brandy; take all up in a mass, sprinkle some fine sugar on yout" biscuit board, roll a piece of the dough in your hand, then in the sugar, and make into the form of a ring in joining the ends together; place them not very closely in a stove pan and bake them a light brown, let them cool a little and take them out very carefully, with a knife under them. Wipe the pan out clean every time you put in a fresh lot, and never grease or flour it. They are very nice, and keep well.
Spanish Jumblks, (Mrs. B.)—8 eggs, well beaten, a pound each of butter and sugar, a teaspoonful of cream of tartar, 1 2 teaspoonful of soda or Price's yeast powder, sifted flour enough for a soft dough, 1 nutmeg 1 teaspoonful of powdered cinnamon, roll this dough in strips four inches long, join the ends so as to form rings, place on buttered pans and bake quickly.
California Jumbles.—5 eggs, 3 cups of sugar, 1 1-2 cups of but­ter, a teaspoonful of soda, flour to make a stiff dough to roll. Flavor to taste with spices or essences.
Los Angelos Gingerbread.—One pound of brown sugar, 2 lbs. of well dried flour, 5 gills of molasses, 1-2 lb. beaten ginger, fine, 1 glass of brandy, 1 lb of butter, well rubbed in the flour ; mix well all the ingredients, till it becomes a paste, roll out, and cut in any shape fancied; baked a little time on a tin.
Soft Gingerbread.—Six cups of flour. 3 cups molasses, a cup of butter, a teaspoonful of pearlash dissolved in a cup of sour milk, 2 eggs, 2 oz. each of ginger, cinnamon and allspice.
Hard Gingerbread.—Rub 1-2 pound.of butter into a pound of flour, rub them in 1-2 pound of sugar, 2 tablespoonfuls of ginger, and a spoonful of rose-water; work it well, roll out, and bake in flat pans, in a moderate oven. It will take about half an hour to bake. This gingerbread will keep good some time.
California Gingerbread.—Mix with 2 pounds of flour, 1 pint of molasses, 3-4 pound of caraways, 1 oz of ginger, finely sifted, 1-2 lb. of butter. Roll the paste into what form you fancy, bake in tins, after having worked it well, and kept it to rise. If you like, add orange, candied in small bits.