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

Cream Jumble.

Seventeen pounds of flour, 4 pounds of lard or butter, 10 pounds of granulated sugar, 3 pints of eggs, 2 quarts of milk, 1½ ounces soda, 2½ ounces of ammonia. Put butter or lard in bowl with the sugar, break up like pie crust, slowly adding the eggs, little at the time, till used up. Dissolve soda and ammonia in the milk and mix together. Finally add the flour, but do not mix heavy, but very light. These cakes must be laid out on dusted pans with the jumble apparatus, because this mixture is too hard to be forced out by the hand and bag system. To be baked in a hot oven in a heat of 490 or 500 degrees F. When baked and cooled off, fill the center with different kinds of jams or jellies. This is one of the best jumbles known, and one of the best sellers in France and other countries. Sold at two cents each, or 3 for five cents.