This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Mix according to either of the jumble recipes ; cut round, or in squares, or in lozenge-shaped cakes, when you have rolled it thin. After they are in the greased or floured pan wash the tops with beaten white of egg ; sift granulated sugar and cinnamon thickly over them, and stick a whole raisin and four or five blanched and split almonds on top of each.
 
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