Jelly Roll
| 4 eggs | 1 teaspoonful baking powder |
| 1 cupful sugar | 1/4 teaspoonful salt |
| 2 tablespoonfuls melted Crisco | 4 tablespoonfuls milk |
| 2 cupfuls flour | Jelly or preserves |
| 1 teaspoonful lemon extract | |
Beat eggs and sugar together twenty minutes, remove beater, sift in flour, salt, and baking powder, add milk, extract, and melted Crisco. Grease large flat tin with Crisco, dust over with flour, pour in mixture and spread out evenly. Bake twelve minutes in moderately hot oven. Turn out on sugared paper, spread quickly with jelly or preserve and roll up at once. The cake will crack if spreading and rolling are not quickly done. Sliced jelly roll is delicious with custard.
Sufficient for one jelly roll.