Ingredients
JUMBLES. (Tarallini-style cookies)
2 cups of sugar
1 cup of butter
3 eggs
6 tablespoonfuls of sweet milk
2 teaspoonfuls of baking powder
flavor to taste
flour enough to make into a soft dough
WINE JUMBLES (Biscuit)
1 cup of butter
2 cups of sugar
3 eggs
1 wine-glass of wine
1 spoonful of vanilla
Flour enough to roll out
COCOANUT JUMBLES. (Biscuit)
1 large cupful of cocoanut, grated
1 cupful of butter
1 1/2 cupfuls of sugar
3 eggs, separated
2tablespoonfuls of milk
5 cupfuls of sifted flour
PHILADELPHIA JUMBLES. (Biscuit)
2 cups of sugar
1 cup of butter
8 eggs
essence of bitter almond or rose to taste
enough flour to enable to roll them out
ALMOND JUMBLES. (Drop cookies)
3 cupfuls of soft sugar
2 cupfuls of flour
1/2 cupful of butter
1 teacupful of loppered milk
5 eggs
2 tablespoonfuls of rose-water
3/4 of a pound of almonds
1 teaspoonful of soda dissolved in boiling water
FRUIT JUMBLES
2 cups of sugar
1 cup of butter
5 cupfuls of flour
5 eggs, separated
1 small teacupful of milk
1/2 a teaspoonful of soda
Directions
JUMBLES (Tarallini-style American cookies)
Cream together two cups of sugar and one of butter.
Add three well-beaten eggs and six tablespoonfuls of sweet milk, two teaspoonfuls of baking powder, flavor to taste, flour enough to make into a soft dough; do not roll it on the paste-board, but break off pieces of dough the size of a walnut and make into rings by rolling out rolls as large as your finger, and joining the ends.
Lay them on tins to bake, an inch apart, as it rises and spreads; bake in a moderate oven.
These jumbles are very delicate and will keep a long time.
WINE JUMBLES. (Biscuit)
One cup of butter, two of sugar, three eggs, one wine-glass of wine, one spoonful of vanilla and flour enough to roll out.
Roll as thin as the blade of a knife and cut with an oval cutter. Bake on tin-sheets in a quick oven until a dark brown.
These will keep a year if kept in a tin box and in a dry place.
COCOANUT JUMBLES. (Biscuit)
Grate one large cupful of cocoanut; rub one cupful of butter with one and a half cupfuls of sugar; add three beaten eggs, whites and yolks separately, two tablespoonfuls of milk and five cupfuls of sifted flour; then add by degrees the grated nut, so as to make a stiff dough, rolled thin and cut with a round cutter, having a hole in the middle.
Bake in a quick oven from five to ten minutes.
PHILADELPHIA JUMBLES. (Biscuit)
Two cups of sugar, one cup of butter, eight eggs beaten light; essence of bitter almond or rose to taste; enough flour to enable you to roll them out.
Stir the sugar and butter to a light cream, then add the well-whipped eggs, the flavoring and flour; mix well together, roll out in powdered sugar in a sheet a quarter of an inch thick; cut into rings with a jagging-iron and bake in a quick oven on buttered tins.
ALMOND JUMBLES. (Drop cookies)
Three cupfuls of soft sugar, two cupfuls of flour, half a cupful of butter, one teacupful of loppered milk, five eggs well beaten, two tablespoonfuls of rose-water, three-quarters of a pound of almonds, blanched and chopped very fine, one teaspoonful of soda dissolved in boiling water.
Cream butter and sugar; stir in the beaten yolks the milk, flour, rose-water, almonds and, lastly, the beaten whites very lightly and quickly; drop in rings on buttered paper and bake at once.
FRUIT JUMBLES.
Two cups of sugar, one cup of butter, five cupfuls of flour, five eggs, one small teacupful of milk, in which dissolve half a teaspoonful of soda; cream the butter, add the sugar, cream again; then add yolks of eggs, the milk, beaten whites and flour; a little cinnamon, nutmeg, allspice and ground cloves and one-quarter of a pound of currants, rolled in flour.
Notes
The recipe in this entry was taken from "The White House Cook, Cooking, toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, etc. etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home," by Mrs. F.L. Gillette and Hugo Ziemann, Steward of the White House (1887). For the entire copyright-free cookbook visit www.gutenberg.org.... N.B. Various sites on the internet believe that "jumbles" originated from Italy, and that the biscuits might have been inspired by Italy's "ciambelli" recipes. However, the "original" North American 19th century jumbles recipes are so similar to taralli (in the sense that the strips of dough are rolled using the palm of one's hands and then shaped into circles) that it might also be possible that they were inspired by Italy's Southern-style sweet taralli. Photo and comments: Mary Melfi
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