Jelly Roll
3 eggs
1 teaspoon baking-powder
¾ cup sugar
¼ teaspoon salt
5 tablespoons milk
1 tablespoon lemon extract
1½ cups flour
½ pint jelly
Beat the yolks of the eggs until light, then add the sugar. Stir well and add the flour and baking-powder sifted together, alternately with the milk. Add flavoring. Grease a long shallow pan of the size usually used in roasting meats. The batter should be one-fourth inch deep, for if it is thicker the cake will not roll easily. Make six to eight minutes in a moderate oven (350° F.), watching closely, as it bakes quickly. When done, remove from the oven, and when cool enough to handle, turn out on to a cloth. Cut off the side crusts, spread the jelly over the surface, roll up and wrap the cloth about it to keep it in shape. If the cake was spread too thick in the pan and will not roll, cut it into three parts and lay one upon the other with jelly between. This makes a most delicious layer cake. In this case, frost with a boiled frosting, and sprinkle with a layer of coconut. CAKE FILLINGS AND FROSTINGS