48.—Italian Jumbles, or Brandy Snaps.
6 lbs. of flour, 7 lbs. of good rich sugar, 1¼ lb. of butter or lard, 2 ozs. of ginger or mixed spice, 6 lbs. of raw syrup. Make the whole into a moderately stiff paste or dough, roll out into sheets fully an eighth of an inch thick, cut them with a plain round cutter of 3 inches diameter, put them on tins well greased, and bake in a moderate oven. When baked cut them from the tin and lay them on the peel-shaft till they are hard. If they should get too cold to turn, put them in the oven to warm. Brandy snaps are the same as above, without being turned.
Note.—For cakes, spice nuts, or biscuits of a small size, that require washing on top, use a piece of linen the size of the tin, dip it in water, squeeze it, and spread it on top of the snaps or biscuits and gently press your hand over it. This will prevent them from running together on the tins.