This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
2/3 cup sugar
1/4 teaspoon salt
1 cup jelly or jam, slightly beaten
Combine eggs and sugar and beat only until blended. Place over hot water and heat until mixture is slightly hot (140°F.). Remove from heat and beat until mixture holds a limp peak. Combine salt and flour and fold into egg mixture. Fold in butter a tablespoonful at a time. Blend in vanilla. Pour into a jelly roll pan (15 x 10 inches) lined with waxed paper. Bake in a moderate oven (350°F.) 15 to 20 minutes. Turn quickly onto waxed paper covered with confectioners' sugar. Remove bottom paper and trim sides. Spread quickly with jelly and roll; or roll cake and when cold unroll and spread with jelly. Wrap in waxed paper and cool. Just before serving sprinkle cake with confectioners' sugar. Makes 1 roll.
Marshmallow Chocolate Roll - Spread with Marshmal-low-Cream Frosting (page 482) and roll. Wrap in cloth to cool. Unwrap and frost with coating made by adding 1 teaspoon melted butter to 1 square melted, bitter chocolate.