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Swiss Roll

Break five eggs, separating the yolks from the whites; beat the yolks, and dredge in six ounces of pounded sugar and three ounces of flour, beating all the time. Whisk the whites of the eggs to as stiff a froth as possible, and stir them gently into the mixture. Butter a small baking-tin, and pour the mixture in; it should be about a quarter of an inch thick. Set it in a moderate oven, and bake for six or seven minutes. As soon as slightly firm take it out; spread apricot, raspberry, or greengage jam quickly over it; roll it up; replace it in the oven, and bake another five or six minutes; sift sugar on, and set it aside to cool. Probable cost, 1s.