The encyclopaedia of practical cookery

Pried Jumbles. — Warm Jib. of butter till quite soft, and beat it to a cream with Jib. of powdered white sugar. Beat up the yolks of two eggs with 1 gill of milk and 1 saltspoonful of bicarbonate of soda dissolved in it, then beat eggs and milk into the creamed butter and sugar, with a seasoning of grated nutmeg ; mix in quickly and lightly the whites of two eggs beaten to a stiff froth, and stir in very quickly sufficient flour to make a soft dough, first mixing with the flour 1 dessert-spoonful of cream of tartar. Boll the dough out quickly to about lin. thick, cut it into small cakes, and fry at once in boiling lard. Lay them on kitchen-paper to drain, dredge powdered white sugar over, and serve hot. Norfolk Jumbles. — (1) Blanch and pound Jib. of sweet almonds with five or six bitter ones, moistening them occasionally while pounding with a few drops of rose- or orange-flower water. Bub Jib. of butter until smooth in Jib. of flour, mix the almonds with the flour, also 6oz. of caster sugar, and one well-beaten egg, moistening if necessary with a small quantity of milk. Spread a sheet of white paper over a baking-sheet, and drop the mixture on it in small equal portions, leaving a clear space between them. Lay a sheet of paper lightly over the top of them, and bake in a brisk oven. When cooked, dust over with caster sugar. They must not be browned. (2) Warm 3oz. of butter and work it until creamy, then beat it up with Jib. of caster sugar, two eggs, the grated rind of two lemons, and the strained juice of one. When this mixture is sufficiently beaten, work in with it Jib. of finely-sifted flour. When quite smooth, drop the mixture in small quantities on a sheet of paper spread over a bakingsheet with lin. or so space between them. Bake until lightly browned in a brisk oven. When cooked, leave the Jumbles until cold, then pack them into dry tins. Wafer Jumbles. — Warm 14oz. of butter and beat it with 2 breakfast-cupfuls of brown sugar till creamy ; beat in eleven eggs, two at a time, sift in gradually 4 breakfast-cupfuls of flour, and continue beating till quite smooth. Slightly butter some baking-tins, put the preparation into a paper cornet, and press it out in rings on the baking-tins ; bake them in a slack oven. They will run out flat and thin, and should be crisp and brown when baked. If the first lot of cakes lose the ring form altogether, thicken with a little more flour. As they are baked, take them off the bakingv sheets, curl them, and leave till cold, then pack in biscuit-tins. JUNIPER.— This name is given to a shrub ( Juni - perus communis ) which bears blue berries used for flavouring gin. They have a warm, pungent taste, which can be used for other purposes, as seen in the following receipts : Juniper-berry Ice. — Take about 1 teacupful of Juniper berries, and give them one boil in a saucepan with 1 pint of water, a small bit of cinnamon, and Jib. of sugar ; strain and pass through a sieve. Pour the juice into a mould, put it into a freezer, freeze, and turn out. Juniper-berry Ratafia. — Take 18grs. each of cloves, cinnamon, anise, and coriander, and 3oz. of Juniper berries, bruise all well, put them into 3 pints of brandy, and let them steep in it for a month ; strain and add to the liquor fib. of sugar dissolved in J pint of water. Stir this well in, then strain through a jelly-bag, bottle, and cork tightly.