Three eggs.

Half a pound of flour, sifted.

Half a pound of butter.

Half a pound of powdered loaf-sugar.

A table-spoonful of rose-water.

A nutmeg, grated.

A tea-spoonful of mixed mace and cinnamon.

Stir the sugar and butter to a cream Beat the eggs very light. Throw them, all at once, into the pan of flour. Put in, at once, the butter and sugar, and then add the spice and rose-water. If you have no rose-water, substitute six or seven drops of strong essence of lemon, or more if the essence is weak. Stir the whole very hard, with a knife.

Spread some flour on your paste-board, and flour your hands well. Take up with your knife, a portion of the dough, and lay it on the board. Roll it lightly with your hands, into long thin rolls, which must be cut into equal lengths, curled up into rings, and laid gently into an iron or tin pan, buttered, not too close to each other, as they spread in baking. Bake them in a quick oven about five minutes, and grate loaf-sugar over them when cool.

The top of the oven may be nearly red hot, otherwise the jumbles will run into each other, and become flat and shapeless.

Jumbles

Mix one pound of fine flour with one pound of fine powder sugar, make them into a light paste with whites of eggs well beaten; add half a pint of cream, half a pound of fresh butter, melted, and a pound of blanched almonds, pounded; knead them all together, thoroughly, with a little rose water, and cut out the jumbles into whatever forms you think proper; and either bake them in a gentle oven, or fry them in fresh butter; serve them in a dish, melt fresh butter with a spoonful of mountain, and strew fine sugar over the dish.