The encyclopaedia of practical cookery

JULEPS. — This is the common name in America for drinks composed of sugar and spirit in an aromatic water flavoured with fresh mint, and chilled with broken ice. The term is of Eastern origin, and was formerly applied to medicines. See American Drinks. JULIENNE.— The name given to a soup in which the vegetables are cut into small shreds. The origin of the term is very doubtful. See Soups. JUMBLES. — Under the heading of Brandy Snaps will be found a description of the not very important distinction between these and Jumbles. The latter should, when freshly baked, be curled round the finger or a piece of stick until they are cold, but modern usage has ordained some variation of this practice. (1) Beat three eggs till very light. Work Jib. of butter and Jib. of powdered white sugar to a cream. Put Jib. of sifted flour into a pan, and add to it, all at once, one grated nutmeg, 7 or 8 drops of essence of lemon, or else 1 tablespoonful of rose-water, the eggs, and the beaten sugar and butter, and stir all together with a knife. Sprinkle a pasteboard with flour, then with the knife take up some of the dough, put it on the board, and roll it lightly into long thin rolls with floured hands; cut them into equal lengths, form into rings, and lay them carefully on a buttered baking-sheet, not very close to one another as they spread in baking. Put them into a quick oven, and bake for five minutes. The top of the oven may be almost red hot, as the Jumbles require very quick baking. When they are done, and before they are cold, curl them round the finger, and dredge white sugar over them. To prevent Jumbles running while they are in the oven, dip a linen rag in water, squeeze it, spread it over them, press gently, and then take it off. [illustration: Jumbles] (2) Cream 12oz. of warmed butter and lib. of brown sugar by beating it with the hand, then mix in eight eggs, one at a time ; sift in gradually 21b. of flour, and flavour with either lemon or cinnamon extract. Sprinkle a little flour on the table, and knead the dough well on it ; then let it rest a few minutes before rolling it out. When ready, roll the dough out to the thickness of a penny, sprinkle caster sugar over, cut out the cakes with a round tin cutter, put them on a baking-sheet, and bake in a moderate oven. When cooked, take them off the baking-sheet, curl, and put them in a biscuit-tin till wanted for use. They will keep for a considerable time. (3) Sift lib. of flour, and rub into it, until quite smooth, Jib. of butter; then mix in lib. of moist sugar, loz. of ground ginger, and the grated rind and strained juice of a large lemon or two small ones. Stir in sufficient treacle to mix the whole into a thin paste. Spread this paste out on baking-tins, and bake in a moderate oven. When cooked, cut it at once into thin strips, and roll them round the fingers. When cold, keep the Jumbles dry in biscuit-tins. (4) Stir 2oz. of mixed spice into Gib. of flour, then rub in ljlb. of butter ; when quite smooth add 71b. of sugar and Gib. of golden syrup. Roll the dough out into sheets about Jin. thick, and cut it into rounds with a plain tin cutter 3in. in diameter. Arrange the cakes a short distance from each other on buttered bakfng-sheets, and bake in a moderate oven. When baked, remove them from the tin, curl, and lay them on sieves in the baking-screen till they are hard.