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

La Cream Jumble.

One and one-half pounds sugar, 1 pound lard, 6 whites of eggs, ⅓ ounce soda, ⅔ ounce cream of tartar, ¼ pound cocoanut, 1½ pounds of flour and a little flavoring. Rub sugar and lard to a cream, slowly add the eggs and mix together. Next add the flour and cream of tartar. Mix lightly. Put in canvas bag and with star tube lay out on dusted pans in the regular jumble form. Sprinkle some cocoanut on top and then turn pans upside down to allow the cocoanut to drop off. Baked in a heat of 420 degrees F. Sold everywhere for one cent, or 6 for five cents. These cakes will keep from four to five weeks without getting hard.