Beat eight ounces of sugar with five eggs, add one-fourth pound of melted butter, one teacupful of milk and twelve ounces of flour to which has been added one teaspoonful of baking powder. Spread this over some jelly-cake pans and when cooked put three of these, one on top of the other with jelly in between, and serve.

Jelly Roll

Put one pound of sugar and twelve ounces of butter into a basin, beat them to a cream, add eight or nine eggs beaten to a froth, sift in one pound of flour, and work the whole to a smooth batter, adding the juice and grated rind of a lemon. Put a sheet of well-buttered paper into a baking-tin, spread the batter over this to about one-fourth inch in thickness, and bake in a hot oven to a light brown. Remove it, mask the surface with thick jelly, roll it up and tie it until it becomes set and fast. Take off the strings, brush the roll with the beaten white of an egg mixed with a little syrup, roll it in granulated sugar, and serve.