Jumbles
Mix together, all at once, in a deep pan, a pound of butter cut up in a pound of powdered sugar, a pound of sifted flour, and six eggs, previously beaten very light in a pan by themselves. Add a table-spoonful of powdered spice, (mixed nutmeg, mace, and cinnamon) and a glass of mixed wine and brandy; or else a glass of rose water; or the juice and grated yellow rind of a large lemon. Stir the whole very hard till all the ingredients are thoroughly mixed, and become a soft dough. Flour your hands and your pasteboard, and lay the dough upon it. Take off equal portions from the lump, and with your hands form them into round rolls, and make them into rings by joining together the two ends of each. Place the jumbles (not so near as to touch,) in tin pans slightly buttered, and bake them in a very brisk oven little more than five or six minutes, or enough to color them a light brown. If the oven is too cool, the jumbles will spread and run into each other. When cold, sift sugar over them. Jumbles may be made with yolks of eggs only, if the whites are wanted for something else.
Cocoa-nut Jumbles—Are made as above, only with finely grated cocoa-nut instead of flour, and with white of egg instead of yolk.
Cocoa-nut Puffs.—Grate any quantity of cocoa-nut. Mix it with powdered sugar and a little beaten white of egg, and lay it in small heaps of equal size. On the top of each place a ripe strawberry, raspberry, or any small preserved fruit, flattening a slight hollow, to hold it without its rolling off.