Fruit Jumbles

One pound of butter, the same of sugar, one and a quartet pounds of flour, six eggs, half a wine-glass of brandy, a little nutmeg, half a pound of raisins seeded or currants washed and dried. Stir the butter and sugar to a cream, add the brandy and spice, then the eggs beaten separately, then the flour, leaving out a tablespoonful to stir through the fruit. Drop on buttered tius, or bake in small cakes.

Jumbles, No. 1

Stir to a cream one pound of butter and the same of sugar add a wine-glass of brandy and a little grated nutmeg, and one pound of flour, four eggs beaten light; drop on tins, bake in a quick oven, butter the tins.

Jumbles, No. 2

One pound of sugar, the same of butter, and the same of flour, six eggs beaten separately very light, a half of a grated nutmeg, and a pinch of powdered mace. Stir the butter and sugar to a cream, add spice, eggs, and last the flour; drop on buttered tins, and bake quickly in a hot oven. When they commence browning round the edges, they are done. Take them off carefully with a broad-bladed knife or a buckwheat-cake turner, and lay them on large dishes to cool.

Cocoanut Jumbles

Two cups of sugar, one of butter, two of flour, two eggs, and a cocoanut grated; stir the butter and sugar to a cream, add the eggs beaten light, then the flour, lastly the cocoanut. Use sifted sugar to roll them in instead of flour, sprinkling as little as you can on your slab or board.

Soft Jumbles

Two teacups of sugar, one of butter, one of cream, one egg, a teaspoonful of saleratus, and a little grated nutmeg. Mix like pound-cake, stir in three cups of flour, then the saleratus in the cream, and drop on buttered tins.

Plain Jumbles

One cup of butter, one of sugar, two of flour, two eggs; mix as other jumbles, drop from a teaspoon and bake on flat tins in a quick oven. Flavor with a little grated nutmeg.

Jumbles

Stir to a cream one pound of butter and one and a quarter pounds of sugar, add a wine-glass of rose-water and a small nutmeg grated; beat four eggs separately very light, add them to the butter and sugar, then stir in a pound and a quarter of flour which has been sifted, and drop with a spoon on buttered tins. Bake quickly.

Barbadoes Jumbles

Beat very light the yolks of four eggs, add a spoonful of rose-water, dust in a pound of fine white sugar; beat the whites of eight eggs to a stiff froth and add them alternately with three-quarters of a pound of flour; stir lightly, and drop with a spoon on buttered tins the size of a macaroon.