Jelly Roll

Four eggs, one cup of sugar, one cup of flour, one teaspoonful baking-powder, pinch of salt; spread thin on long tins; flavor the jelly and spread on while hot and roll up.

Jumbles

1. Three-fourths of a cup of butter, one and a half cups of sugar, three eggs, three tablespoonfuls of milk, flour to roll, and teaspoonful of baking-powder, roll; sprinkle with granulated sugar, gently roll it in; cut out, with a hole in center, and bake.

2. Two cups of sugar, one cup of butter, four teaspoonfuls of sweet cream, one teaspoonful of cream tartar, one-half teaspoonful soda; knead with flour just stiff enough to roll. After they are cut, dip one side in fine sugar; three eggs.

3. One pound of white sugar, three-fourths of a pound of butter, five eggs, leaving out the yolks of two, and nearly two pounds of flour; spice if you like. Roll thin, and sprinkle granulated sugar over them before baking.

4. One and a half cups sugar, one-half a cup of butter, two eggs, one-half teaspoon soda, one of cream of tartar (dissolved in a little sweet milk), flour enough to make like pie crust. Bake in waffle-irons. Fill the little holes with light and dark jelly, alternately.

Lady Fingers

Four ounces of sugar, four yolks of eggs, mix well; three ounces of flour, a little salt. Beat the four whites to a stiff froth, stir the whites into the mixture a little at a time until all is in. Butter a shallow pan. Squirt through a confectioner's syringe or a little piece of paper rolled up. Dust with sugar, and bake in a not too hot oven.

Lemon Jelly Cake

Cake: One cup sugar, one egg, butter size of an egg, one cup milk, three cups flour. Jelly: Kind and juice of one lemon, one egg, one cup sugar, three teaspoonfuls corn starch, one cup hot water; mix, and let it boil up once.

Lemon Cream Cake

Take three eggs, two cups of sugar, one tablespoonful of melted butter, one and one-fourth cups of milk, three teaspoonfuls of baking powder, enough flour to thicken; bake in jelly cake pans.

Lemon Cream For Cake

Two lemons grated, rind and all, one-quarter pound of butter, one-half pound of sugar, six eggs; beat the eggs very light; heat the butter, sugar, and lemon, stir in eggs slowly; let the mixture boil a few minutes, stirring constantly; when cold, spread on the cakes as you would jelly.

Molasses Fruit Cake

One cup molasses, one and three-quarters cup light brown sugar, one cup cold water. Boil the molasses, sugar, and butter together, and set aside to cool; flour as thick as a pound cake, then add eggs; beat this well, then add one pound raisins, one of currants and one-half of citron, with two heaping teaspoons of flour mixed through the fruit; bake nearly two hours.

Macaroons

One-half pound of almonds blanched, one-half pound of loaf sugar, whites of eggs, one by one. Pound the almonds in a mortar, occasionally putting in a little rose-water to moisten; add sugar. Beat the eggs until they are very stiff, then add enough of the mixture to make a paste. Take a little flour in your hands and mold into small cakes. Bake a few minutes in a moderately hot oven. The top of the oven should be the hottest.