Cut jelly roll in one-half-inch slices. Line a charlotte russe mould with slices and fill with Strawberry Bavarian Cream.

Jelly Panachee.

Jelly Panachee.-Page 279.

Jelly Roll

Beat the yolks of four eggs until thick and lemon-colored and add three tablespoons cold water; then add gradually, while beating constantly, one cup sugar and beat. Put one and one-half tablespoons cornstarch in cup and fill cup with flour. Mix and sift one and one-fourth teaspoons baking powder and one-fourth teaspoon salt and add to first mixture; then add whites of four eggs, beaten until stiff, and one teaspoon lemon extract. Turn into a buttered dripping pan and bake in a moderate oven. Remove from pan to cloth dredged with confectioners' sugar. Spread with currant jelly, which has been beaten with a silver fork until of the right consistency to spread evenly. Trim off sides and ends with a sharp knife and roll as quickly as possible.

Strawberry Bavarian Cream

Soak one and one-half tablespoons granulated gelatine in one-fourth cup cold water and dissolve in one-third cup boiling water. Add one cup syrup drained from canned strawberries and more sugar if not sweet enough. Set bowl containing mixture in pan of ice water and stir until mixture begins to thicken; then fold in whip from one pint thin cream.