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Rolled Jelly Cake

3 eggs. 1 teacup of sugar. 1 teacup of flour.

Beat the yolks of the eggs till light, then add the sugar; continue beating for some time, then add the whites beaten to a stiff froth; next put in the flour, a little at a time. Bake in a long pan, well greased; when done turn out on bread-board, then cover the top with jelly and roll while warm, and slice as needed.--Mrs. A. H.

Rolled Jelly Cake. 1 cupful sugar. 1 tablespoonful of butter. 1 1/2 cupful of flour. 2/3 cupful of milk. 1 egg.

Two teaspoonfuls of baking powder sifted with the flour. Bake in a large sheet, and when done, spread on the jelly and cut the sheets in strips three or four inches wide and roll up. If instead of jelly a sauce is made and spread between the layers of cake, it may be eaten as a cream-pie and furnish a very nice dessert. For the sauce, beat together one egg, one teaspoonful of corn-starch, or one tablespoonful flour and two tablespoonfuls of sugar. Stir into a half-pint of milk and boil until it forms a good custard. Remove from the fire and flavor with vanilla.--Mrs. M.