Cocoanut Jumble No. 1.
One and one-half pounds sugar, 1 pound lard or butter, 5 whites of eggs, orange flavoring, ⅓ ounce soda, ⅔ ounce cream of tartar, and 1½ pounds strong spring patent flour. Mix and bake same as above cocoanut jumble, only before putting in oven take a handful of shredded cocoanut and drop on top. One cent each.
Cocoanut Jumble No. 2.
One pound shredded cocoanut, 1½ pounds granulated sugar, 5 whites of eggs, 3 whole eggs, 1 pound lard or butter, ⅙ ounce soda, ⅓ ounce cream of tartar, some lemon flavor, and 1¾ pounds flour. Rub sugar and lard to a cream, then slowly add the eggs. Next add the whites of 5 eggs beaten to a stiff snow. Powder the soda good and fine and add to the mixture with a little lemon flavor, and mix. Now add the cocoanut, but see that it is chopped good and fine or it will not come through the star tube. Lay out on clean pans in regular jumble form. Bake in heat of 420 degrees F. Sold for one cent, or 6 for five cents.
Plain Jumbles.
Make the same as the above cocoanut jumble and mix and bake in like manner, only omit the sprinkling of cocoanut over the jumbles. Sold for one cent or 6 for five cents.
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.