Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Chocolate Jumble.

This is made the same as cream jumble No. 1, with the addition of a half pound of bitter chocolate, which is to be dissolved and added to the mixture. When baked fill with white of egg icing. Sold for two cents each, or 3 for five cents. The jumbles are very delicious, but are made very little in this country.