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Simple Jumbles Cooking Recipe

Below is the quick and easy cooking recipe for Jumbles.

Powder and sift half a pound of fine lump sugar, and mix it with half a pound of dried flour. Beat up two eggs in a table-spoonful of orange or rose water, shred the peel of half a lemon very fine, mix the whole together, and make it into a paste. Cut the paste into fancy shapes, bake them slightly on tins, and take them out of the oven as soon as the edges begin to brown.

Ketchup. The liquor obtained from mushrooms, approaches the nearest to meat gravy, in flavour and quality, of any other vegetable juice, and is the best substitute for it, in any of those savoury dishes intended to please the palate. But in order to have it wholesome and good, it must be made at home, the mushrooms employed in preparing ketchup for sale being generally in a state of putrefaction. And in a few days after the mushrooms are gathered, they become the habitation of myriads of insects. In order to procure and preserve the Jumbles the flavour of the vegetable for any considerable time, the mushrooms should be sought from the beginning of September, and care taken to select only the right sort, and such as are fresh gathered. Full grown flaps are the best for ketchup. Place a layer of these at the bottom of a deep earthen pan, and sprinkle them with salt; then another layer of mushrooms, and some more salt on them, and so on alternately. Let them remain two or three hours, by which time the salt will have penetrated the mushrooms, and rendered them easy to break. Then pound them in a18 mortar, or mash them with the hand, and let them remain two days longer, stirring them up, and mashing them well each day. Then pour them into a stone jar, and to each quart add an ounce of whole black pepper. Stop the jar very close, set it in a stewpan of boiling water, and keep it boiling at least for two hours. Take out the jar, pour the juice clear from the settlings through a hair sieve into a clean stewpan, and let it boil very gently for half an hour. If intended to be exquisitely fine, it may be boiled till reduced to half the quantity. It will keep much better in this concentrated state, and only half the quantity be required. Skim it well in boiling, and pour it into a clean dry jar; cover it close, let it stand in a cool place till the next day, and then pour it off as gently as possible, so as not to disturb the settlings. If a table-spoonful of brandy be added to each pint of ketchup, after standing a while, a fresh sediment will be deposited, from which the liquor is quietly to be poured off, and bottled into half pints, as it is best preserve the Jumblesd in small quantities, which are soon used. It must be closely corked and sealed down, or dipped in bottle cement, that the air may be entirely excluded. If kept in a cool dry place, it may be preserve the Jumblesd for a long time. But if it be badly corked, and kept in a damp place, it will soon spoil. Examine it from time to time, by placing a strong light behind the neck of the bottle; and if any pellicle appears about it, it must be boiled up again with a few peppercorns. No more spice is required than what is necessary to feed the ketchup, and keep it from fermenting. Brandy is the best preservative to all preparations of this kind.

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