Sponge Jelly Cake

Three eggs, 4 oz. sugar, 1 cup flour, 1 dessertspoonful baking-powder, 3 tablespoonfuls boiling water.

Mix the baking-powder with the flour, and beat each of the eggs separately. Then mix all the ingredients together, and bake in jelly tins in a brisk oven. When cool, chocolate frosting put between the cakes makes them very delicious, or jelly if preferred.

Jelly Rolls

Three eggs, 1/2 cupful butter, 1 1/2 teaspoonfuls baking-powder, 2/3 of a cup of pulverized sugar, 1 cupful flour, a little salt.

Bake in shallow pans-a dripping-pan well buttered is good for this purpose; put in the dough till it is about 1/2 inch thick; take it carefully from the tins when baked and lay on a cloth; spread jelly over it evenly with a knife; roll while hot; if this is not done the cake will crumble.

Sponge Jelly Cake (Rolled)

Five eggs, l cup sugar, 1 cup flour, 1 teaspoonful baking-powder.

Beat the yolks and sugar to a cream, add the whites, beaten to a stiff froth; then the flour, in which the baking-powder has been mixed. Bake in a dripping-pan. When done, turn out on a cloth, spread jelly on the bottom of the cake, and roll from the side.