Ingredients: One pound of sugar, one-half pound of butter, one pound of
almonds blanched and chopped fine, two eggs, flour enough to mix stiff.
Roll thin. Moisten the top of each one with the white of eggs, and
sprinkle with sugar. Bake quickly.
Some persons wet the jumbles with a brush or a little cloth saturated
with sherry-wine after they are cooked, and then return them to the oven
a few moments to dry.
COCOA-NUT CAKE (_Miss Emma Witt, of Cleveland_).
Ingredients: One-half coffee-cupful of butter, two small tea-spoonfuls
of cream of tartar, two and one-half coffee-cupfuls of sugar, one small
tea-spoonful of soda, four and one-half coffee-cupfuls of flour, two
grated cocoa-nuts, one coffee-cupful of sweet milk, the whites of seven
eggs.
Reserve a large handful of the grated cocoa-nut to sprinkle on the
frosting. This cake looks most beautiful mixed with fruit-cake in a
cake-basket.
FRUIT-CAKE (_Miss Abbie Carpenter, of Saratoga_).
Ingredients: One pound of flour, one pound of sugar, one and one-eighth
pound of butter, one-half pound of candied citron, four pounds of
currants, four pounds of raisins (stoned and chopped), nine eggs, one
table-spoonful each of ground cloves, of cinnamon, of mace, and of
nutmeg, and three gills of brandy.
This cake is perhaps not too large, as it will keep for years.