bake in a _quick_ oven.

JUMBLES.

Cream together two cups of sugar and one of butter, add three
well-beaten eggs and six tablespoonfuls of sweet milk, two
teaspoonfuls of baking powder, flavor to taste, flour enough to make
into a soft dough; do not roll it on the paste-board, but break off
pieces of dough the size of a walnut and make into rings by rolling
out rolls as large as your finger, and joining the ends; lay them on
tins to bake, an inch apart, as it rises and spreads; bake in a
_moderate_ oven. These jumbles are very delicate and will keep a long
time.

WINE JUMBLES.

One cup of butter, two of sugar, three eggs, one wine-glass of wine,
one spoonful of vanilla and flour enough to roll out. Roll as thin as
the blade of a knife and cut with an oval cutter. Bake on tin-sheets
in a quick oven until a dark brown. These will keep a year if kept in
a tin box and in a dry place.

COCOANUT JUMBLES.

Grate one large cupful of cocoanut; rub one cupful of butter with one
and a half cupfuls of sugar; add three beaten eggs, whites and yolks
separately, two tablespoonfuls of milk and five cupfuls of sifted
flour; then add by degrees the grated nut, so as to make a stiff
dough, rolled thin and cut with a round cutter, having a hole in the
middle. Bake in a quick oven from five to ten minutes.

PHILADELPHIA JUMBLES.

Two cups of sugar, one cup of butter, eight eggs beaten light; essence
of bitter almond or rose to taste; enough flour to enable you to roll
them out.

Stir the sugar and butter to a light cream, then add the well-whipped
eggs, the flavoring and flour; mix well together, roll out in powdered
sugar in a sheet a quarter of an inch thick; cut into rings with a
jagging-iron and bake in a quick oven on buttered tins.

ALMOND JUMBLES.

Three cupfuls of soft sugar, two cupfuls of flour, half a cupful of
butter, one teacupful of loppered milk, five eggs well beaten, two
tablespoonfuls of rose-water, three-quarters of a pound of almonds,
blanched and chopped _very_ fine, one teaspoonful of soda dissolved in
boiling water.

Cream butter and sugar; stir in the beaten yolks the milk, flour,
rose-water, almonds and, lastly, the beaten whites very lightly and
quickly; drop in rings on buttered paper and bake at once.

FRUIT JUMBLES.

Two cups of sugar, one cup of butter, five cupfuls of flour, five
eggs, one small teacupful of milk, in which dissolve half a
teaspoonful of soda; cream the butter,