Sponge Jelly-cake ( Mrs. Pope ).
Ingredients: Five eggs, one cupful of sugar, one cupful of flour, two even tea-spoonfuls of yeast-powder, and grated rind of a lemon.
Beat the yolks, sugar, and lemon together to a cream; add whites of eggs beaten to a stiff froth; then the flour and yeast-powder perfectly mixed. Bake in a dripping-pan, and when done spread jelly (not sweet) over the bottom of the cake, roll it from the side, and sprinkle sugar over the top; or bake it in two or three jelly-cake pans, and spread jelly between. The cake may be iced on the bottom. The rolled jelly-cake may be cut into slices, and served with a sweet sauce for dessert.