Jelly Rolls

From an
1897
cook book
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Break 4 Eggs in a deep bowl,
and beat with
1 c. Sugar until quite light;
add 1 c. Flour,
measured after sifting,
and 1 1/2 tsp. Baking Powder,
sifted with the Flour,
beat all together until light and creamy;
pour into a long shallow pan,
and bake in a quick oven
until the Cake shrinks away from the sides of the pan.
While the Cake is baking spread the cloth,
dusted with Powdered Sugar,
on which to turn the Cake.
Remove the top from a glass of Jelly,
and,
with a silver knife,
stir the Jelly,
breaking it as much as possible,
but not mushing it.
When the Cake is turned out onto the Sugared cloth
spread the Jelly on the bottom of it quickly,
and roll at once,
rolling the cloth around it
and allowing it to steam before setting away.
It is attention to the little details given above
that makes the difference between
a nice Cake,
and a poor one.
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