Jackson Versus Clay Jumbles

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Recipes courtesy of Emily Arendt and adapted from Marion Scott, The Practical Housekeeper and Young Woman’s Friend, 1855.

Jackson Jumbles:

Preheat the oven to 375℉.

Combine 5 cups all purpose flour with 1 teaspoon baking soda.

Cream together 8 oz softened butter with 3 cups sugar. Mix in 2 room-temperature eggs and 1 cup buttermilk. Lightly stir in dry ingredients until thoroughly blended.

Roll the dough “somewhat less thick than biscuits” and cut into rounds. Bake 12-14 minutes, until just beginning to color. Cool on a rack.

VERSUS

Clay Jumbles:

Combine 5 cups flour with 1-1/2 teaspoons grated nutmeg.

Cream 12 oz softened butter with 1-1/2 cups sugar. Mix in 2 room-temperature eggs, one at a time, beating well after each addition. Beat in 2 tablespoons brandy and 1-1/2 teaspoons rosewater. Lightly stir in dry ingredients until thoroughly blended. Shape into a ball, cover, and refrigerate for an hour.

Preheat the oven to 375℉.

Roll the dough thinly, no more than 1/4 inch. Cut into rounds and sprinkle with sugar. Bake for 10-12 minutes, until just beginning to color. Cool on a rack.