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74 DOMESTIC COOKERY AND

Gingerbread Nuts.

Take a pound and a half of flour, three-quarters of a
pound of sugar, the same of butter, some cloves and
cinnamon pounded fine, and an ounce of ginger; mix
these well together, and make it into a stiff dough, with
molasses; roll it thin, and cut it in small cakes.

Crullers.

Take two pounds of flour, three-quarters of a pound
of sugar, half a pound of butter, six eggs, and some mace
or nutmeg; mix the flour, sugar and butter together,
and wet it with the eggs; if too stiff, put in some cream;
roll the dough thin; cut it in shapes, and fry them in
boiling lard. The more lard there is, the less they will
soak it up.

Rich Jumbles.

Rub a pound of butter into a pound and a quarter of
flour; beat four eggs with a pound and a quarter of
sugar; when very light, mix them with the butter and
flour; mix in a glass of rose water, and a nutmeg; roll
them in rings, and bake them slowly; sift powdered
sugar over after they are baked.
[?]

Common Jumbles.

Take a pound of flour, half a pound of butter, and
three-quarteres of sugar, three eggs, a little nutmeg and
rose brandy; mix the butter and sugar together, and add
the flour and eggs; mould them in rings, and bake them
slowly.

Molasses Jumbles.

Beat three-quarters of a pound of sugar, the same of
butter, and three eggs together; stir in half a pint of