Home › The Principles of Cookery › Jumbles

Jumbles

Rub some lumps of sugar upon the rind of a fresh lemon. When dry crush them to powder, and with half a pound of sugar mix half a pound of fine flour, two eggs thoroughly whisked, and three ounces of dissolved butter. Make them up into a paste, and add, if required, a table-spoonful of thick cream. Drop the batter on buttered baking-tins from a spoon and bake in a slow oven for twenty minutes or more. The jumbles are done enough when crisp and lightly browned. Probable cost, 10d. The above ingredients are sufficient for about a dozen cakes.