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Genoise Aux Confitures

Four eggs, quarter pound granulated sugar, quarter pound sifted flour, two ounces melted butter and a teaspoon vanilla essence. Break the eggs into a small copper basin, add the sugar; place the bottom of the basin into another basin containing lukewarm water two inches high. Briskly whip the eggs and sugar for twelve minutes, or until of a good consistency. Remove the basin from the water, add the flour, lightly mix with a skimmer, add the butter and vanilla, gently mix again. Butter the inside of a pastry pan, then cover the bottom of the pan with a sheet of lightly buttered paper; pour all the preparation over the paper. Place in a slow oven to bake for twenty minutes. Remove from the oven, lay the pan in a cool place for fifteen minutes. Turn it on a table, remove the paper. Split the cake in two, crosswise. Spread two tablespoons currant jelly on top of one half, place the other half over it. Dredge a little powdered sugar over. Cut it into six even pieces, dress on a folded napkin and serve.

N. B. Remnants of any kind of cakes should be placed in a tin, covered up, and kept in a dry place, and will always come handy for pudding purposes, etc.