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Jumbles

1 cup sweet milk 1 teaspoon soda ½ teaspoon cream of tartar Five Roses flour to mix stiff Lemon extract (optional).

Beat lard and sugar to a cream, and add the eggs. Dissolve the soda in milk and add the cream of tartar. Stir in flour till about as stiff as pound cake. Put plenty of flour on the board, and dip out the dough with a spoon. Flour rolling pin well and roll to about ¼ inch thick. Sprinkle sugar over top, cut out and bake in quick oven. When done, set on edge. The softer these jumbles are rolled out, the better they will be.