B. E. J. Jelly Roll Cake - No. 2

Four eggs, one cupful of sugar, one cupful of flour, one-fourth of a teaspoonful of salt; beat the eggs and sugar together until very light, then add flour; beat five minutes. Bake in a bread pan in a hot oven; when done spread the jelly and roll while warm; it must not be cut until cold.

Mrs. M. Ranney.

New England Pancakes

Mix four tablespoonfuls of fine flour very smoothly with a little cold milk. Add gradually one-half pint of cream, a small pinch of salt, the well-whisked yolks of four and the whites of two eggs, a heaping table-spoonful of sifted sugar and two or three drops of lemon, almond, or any other flavoring. Let the batter stand for an hour before it is cooked, then fry it in pancakes as thin as possible. Strew a little sifted sugar and powdered cinnamon upon each pancake, and roll it round before putting it in the dish. Serve very hot. Lydia Town.

Jam Roll

Take one-quarter of a pound of loaf sugar, two eggs, the weight of one egg (one-eighth of a pound) in flour. Beat the yolks of the eggs briskly, add the sugar and mix well. Beat the egg whites to a very stiff froth, mix lightly and add the flour by degrees, beating all the time. Bake in a quick oven fifteen minutes. Turn out and roll quickly on a board sprinkled with flour. Mrs. B. Bauer.

Easter Cakelets

Make a silver cake after the silver cake recipe; spread about one-half inch thick on flat baking-tin and bake. When done, let partially cool, then take out of tin and lay on flat surface. Also make the gold cake after the gold cake recipe, at the same time adding a little yellow vegetable coloring if the color of the batter is not deep enough to represent the yolk of an egg. Then spread it about one-half inch thick on a tin. When baked, remove from tin and lay also on flat surface. Now, with a round cooky cutter, cut out the white cake, laying each piece again on a flat surface. With a smaller cooky cutter cut out the yellow cake, laying each piece in the center and on top of each round white cake. Boiled icing placed between them and over all, makes most delightful Easter cakelets. M. C. B.

Macaroons A La Italienne

Pound one pound of Jordan almonds (to be obtained at confectioner's) quite fine with the whites of four eggs, add two and one-half pounds of sifted loaf sugar and rub them well together in a mortar. Add by degrees ten more whites, working them well as you put them in. Put the mixture into a tunnel and drop them on paper in pieces the size of a walnut. Cut three blanched almonds into small bits and place on each and bake them on flat tins in a slow oven. Mrs. T. J. Gaines.

Small Ginger Cakes

One cupful of butter, one cupful of sugar, one cupful of molasses, two eggs, two teaspoonfuls of baking-powder, two teaspoonfuls each of ground ginger and cinnamon, one teaspoonful of nutmeg, a pinch of salt and three cupfuls of flour. Beat together the butter and sugar, add the yolks of the eggs and the molasses. Next stir in the flour, spices, baking-powder and salt, all sifted together, and just before baking beat the whites of the eggs well and fold them lightly in. Bake in small pans in moderate oven not over-filling the pans. B. A. W.

English Wafers

Beat the whites and yolks of six eggs separately, then pour in six tablespoonfuls of sugar, three tablespoonfuls of flour and two tablespoon-fuls of arrow-root. Flavor to taste. Willa K.

Sprengela

Four cupfuls of powdered sugar, eight eggs. Stir one-half hour; beat whites separately. Take two teaspoonfuls of baking-powder, the rind of two lemons, flour enough to roll out. Cut them out with a cake-cutter and let lie over night. Then sprinkle anise seed over them and bake.

M. O. Baldwin.

Spiders

Make a noodle dough, cut in shape, and fry it in hot lard. Sprinkle powdered sugar over them when done. Emma Wolf.

Cinnamon Rolls (Good)

Make a biscuit dough of one pint of flour, one and one-half teaspoon-fuls of baking-powder, one-half teaspoonful of salt and a full tablespoon-ful each of butter and lard. Rub the shortening into the flour, having first thoroughly mixed in the salt and baking-powder. Use enough new milk to make a soft dough. Roll it out very thin and sprinkle on a cupful of granulated sugar well mixed with one teaspoonful of cinnamon. Then roll up tightly and cut across in slices from three-quarters of an inch to an inch thick. Lay upon a biscuit pan and bake quickly. Try these and see if they are not good. Mrs. E. Wallace.

Bannocks

Take one pound of butter, one and one-quarter pounds of brown sugar, six eggs whipped to a thick cream, one teaspoonful of ginger, one and one-quarter pounds of white corn-meal and one and one-quarter pounds of flour. Cream the butter and sugar, beat in the eggs and ginger; stir in the meal and flour and make into a smooth dough. Bake in small cups or patty pans and let stand in them till cold. E. D. Whittier.