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Jelly Roll

Put one pound of sugar and twelve ounces of butter into a basin, beat them to a cream, add eight or nine eggs beaten to a froth, sift in one pound of flour, and work the whole to a smooth batter, adding the juice and grated rind of a lemon. Put a sheet of well-buttered paper into a baking-tin, spread the batter over this to about one-fourth inch in thickness, and bake in a hot oven to a light brown. Remove it, mask the surface with thick jelly, roll it up and tie it until it becomes set and fast. Take off the strings, brush the roll with the beaten white of an egg mixed with a little syrup, roll it in granulated sugar, and serve.