Jumbles from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the butter and sugar to a cream. Add the eggs, thoroughly beaten, and then add the Rose Water and the nutmeg. Gradually add the flour, and beat well. Beat till very light before adding the flo...
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Ingredients
- A Pound of Butter
- 3 Cupfuls of Sifted Flour
- 4 Eggs
- 1¼ Cupfuls of Sugar
- A Tablespoonful of Rose Water
- ½ of a Grated Nutmeg
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