Ingredients: Two cupfuls of sugar, three eggs (beaten separately); one cupful of butter, just enough flour to roll it out.
Mix quickly, and roll it thin. Cut out the cakes with a round cake-cutter, cutting them out again in the centre with the top of the pepper-glass of the caster. When they are in the pans, wet the tops, using a paste-brush or feather, with the white of an egg slightly beaten. Then sprinkle over very coarse-pounded lump-sugar; the sugar, in fact, in little lumps.
Almond Jumbles.
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.