Jelly Roll
1 cup sugar 1 1/2 cups flour 2 teaspoons Royal Baking Powder 1/8 teaspoon salt 2 eggs 4 tablespoons hot water currant or other jelly Mix and sift dry ingredients; stir in well-beaten eggs; add hot water slowly; beat until smooth; pour into large well greased pan. Batter should be spread very thin and not more than 1/4 inch thick when baked. Bake in moderate oven about 8 to 10 minutes. Turn out on sheet of brown paper; beat jelly with fork and spread on cake. With sharp knife trim off all crusty edges and roll up while still warm by lifting one side of paper. To keep roll perfectly round, wrap in slightly damp cloth until cool. Sprinkle with very fine powdered sugar.