The American Pastry Cook

Jessup Whitehead's American Pastry Cook — the hotel pastry trade's own manual, in hundreds of numbered recipes.

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Decorated Jelly Rolls

Jelly rolls to serve whole on a set table may be covered with water icing or pearl glaze not beaten, either white or pink, and then ornamented with white egg-icing in wreath or vine and leaf patterns down the whole length; or lines, or bands may be run down, and between the lines of icing run lines of currant jelly; or, place sugar flowers, crystallized fruits or small ornamental candies. Another way is to moisten the outside with water icing thinly spread with a knife and then roll in pink sugar-sand or granite sugar, which is of a larger grain.

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