small pieces, and knead each separately, then put them all
together, and knead the whole in one lump. Roll it out in a sheet
about a quarter of an inch thick. Cut it out in round cakes, with
the edge of a tumbler, or a tin of that size. Butter an iron pan,
and lay the cakes in it, not too close together. Bake them a few
minutes in a moderate oven, till they are very slightly coloured,
but not brown. If too much baked, they will entirely lose their
flavour. Do not roll them out too thin.


JUMBLES.

Three eggs.
Half a pound of flour, sifted.
Half a pound of butter.
Half a pound of powdered loaf-sugar.
A table-spoonful of rose-water.
A nutmeg grated.
A tea-spoonful of mixed mace and cinnamon.

Stir the sugar and butter to a cream. Beat the eggs very light.
Throw them, all at once, into the pan of flour. Put in, at once,
the butter and sugar, and then add the spice and rose-water. If
you have no rose-water, substitute six or seven drops of strong
essence of lemon, or more if the essence is weak. Stir the whole
very hard, with a knife.

Spread some flour on your paste-board, and flour your hands well.
Take up with your knife, a portion of the dough, and lay it on the
board. Roll it lightly with your hands, into long shin rolls,