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JUMBLES (another way)

Stir together till of a light brown colour a pound of sugar and half a pound of butter. Add eight eggs, beaten to a froth, essence of lemon or rose-water to taste, and flour enough to make the mixture sufficiently stiff to roll out. Roll out in powdered sugar, cut the paste into strips about half an inch wide and four inches long. Join the ends together so as to form rings, lay the jumbles on flat tins that have been buttered, and bake them in a quick oven.