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Roll Jelly Cake

Take one cupful of white sugar, one-half teacupful of sweet milk, two eggs, one cupful of flour, two teaspoonfuls of cream of tartar, one-fourth of a teaspoonful saleratus, a pinch of salt, and such flavoring as you like. This will make two cakes in a square tin. Have the oven ready, put the cakes in, and while they are baking, get a cloth and the jelly ready on the table. As soon as they are baked, take them out and turn them one at a time on the cloth, spread quickly with jelly or marmalade, and roll up tightly in the cloth and lay them where they will cool. Handle them carefully or they may fall. Cut them with a sharp knife in slices.