Italian Roll
From MRS. F. H. DANIELL, of New Hampshire, Alternate Lady Manager.
Mix together one-half pound fine flour and from four to five ounces of sifted sugar; put in a sauce pan and bring to the boiling point, one-half pint of new milk and one-quarter pound fresh butter; stir in gradually the flour and sugar; beat well four fresh eggs, add them with the grated rind of a lemon, stirring until the mixture is thick like dough. Put it on a pasteboard and when cold roll to the desired thickness, about one-quarter of an inch thick; lay any kind of jam over the paste, roll it into a bolster-like form and bake. Serve cold, whole, or in slices nearly an inch thick. Time twenty to twenty-five minutes to bake.