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JELLY ROLL © i : ‘ a a
1 cup fine sugar i, % tsp. salt i
5 eggs (separated) ‘1 cup cake flour, (sifteas =
1 tsp. lemon flavoring 1 tsp. baking powd¢r i) 2:

Beat.egg whites until stiff, but not dry. Add “Sugar. grad -

ually and beat until very st ttf. Beat egg yolks until.

very light and fold into beaten whites, add flavoring.
Mix and sift Flour gybalt and baking powder into egg mix-
ture, fold in gently. Turn into pan (lined with waxed ©
paper). Use®an 11 x 17 jelly roll pan. Bake at 400° for
10 minutes. Sprinkle icing suger on clean tea towel and

turn out cake on towel. Quickly remove paper and trim

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edges. While warm roll- cake in tea towel. Cool, unrofl Fe
spread with jelly and re-roll.
- Mrsin: Leo sa Satie Kamsack, Sask,

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JELLY ROLL oes ° es
10-12 ege yolks. 1 cup cake flour 4 ae a
Se icep. variile °. C " @ tsp. baking powder ts
-1 cup white sugar pinch of salt t's coal

4 cup cold water

- Beat egg yolks until Light in color. Add cold water,

beat more. Add sugar gradually, beat until thick. ae) :
creamy. Add other ingredients and mix well. Line a deep
cookie sheet 10x12 with wax paper and grease well. Put ©

‘batter in‘pan and spread evenly. “Bake at 350° for 20

minutes. Wring out a cloth dipped in cold* water. Turn |
out cake O this. Spread quickly with jell nd TOLL. 8
iy usually Bike. this jelly roll after I have made an
Oe site Cake to use up the yolks.: a
TLRS Ruth Foster,» Saskatoon, Sask.

JEWEL CAKE T, 4, cme) 1 Se

4 cup butter ~ 3 Beg 2th ege 4
Cream together and add the. following: Ze
1 egg - 1 cup sour mil or butterm

2 cups flour Cf ovevoaae tsp. vanilla

1 tsp. baking powder | “4 cup dates (optional)

1 tsp. baking soda 45 cup. raisins. %

4 tsp..salt..., Pe a °

Place half this batter in loaf pan. Sprinkle hale ae ea
topping and add the remaining batter and then add D 9

maining topping. The topping is as follows:

S°Gnp brown .BOGSe Gs" 28)

1- tsp. cinnamon ‘454 cup chopped. ate a oe —
Bake at oon for about 50 minutes. | "

- Mrs. E. Dubois, Saskatoon, Sask.

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