1 cup sugar - 7 ounces. 4 eggs.

1 cup water small.

2 cups flour - 9 ounces.

1 large teaspoon baking powder.

1/2 cup fruit jelly or thin marmalade.

Separate the eggs, the whites in a good-sized bowl, the yolks in the mixing mixing pan. Put the sugar to the yolks, stir up, then add the water and beat up till they are light and thick. Mix the powder in the flour, whip the whites to a very firm froth. Whan they are ready stir the flour into the yolk mixture and mix in the whipped whites last.

Cut sheets of blank paper the size of your baking pans, spread the batter on them, without previous greasing, as thin as can be, and bake in a quick oven about 6 minutes. Brush over the under side of the paper with water, the cake laid flat on the table, and take it off. Spread the cake with thin jelly and roll up.

It makes it rounder and smoother to roll it in a fresh sheet of paper and keep it so until wanted, care being taken that the cake is sufficiently baked not to stick. It should to be observed that this and number 4 can both be used for the same purposes, this is the cheaper.'

Cost of material 19 or 20c.; weight over 11/2 pounds; light and large.