Beat the eggs separately till very light, then beat them together, add the sugar, then the milk gradually, then the flour in which the salt and baking powder have been mixed. Spread very thin on long shallow pans. Spread with jelly while warm and roll up.
Seed Cake.
- 1 cup butter.
- 1 cup milk.
- 2 tsps. caraway seeds.
- 3 tsps. baking powder.
- 1-1/2 cup sugar.
- 3 eggs.
- 3 cups flour.
Cream the butter, add the sugar gradually, then the yolks of the eggs, then the seeds; sift the baking powder with the flour; add the flour and milk alternately a little at a time, lastly the whites which have been beaten stiff and dry; bake from 40 to 50 minutes.
Cookies (plain).
- 1/2 cup butter.
- 1/4 cup milk.
- 2 even tsps. baking powder.
- 1 cup sugar.
- 1 egg.
- Flour to roll out thin.
Cream the butter, add the sugar, milk, egg beaten lightly, and the baking powder mixed with two cups of flour, then enough more flour to roll out. Roll a little at a time. Cut out. Bake about 10 minutes.
Layer Cake.
- 1/2 cup butter.
- 1 cup sugar.
- 2-1/2 cups flour.
- 3 eggs.
- 2/3 cup milk.
- 4 (l.) tsps. baking powder.
Beat the butter and sugar to a cream, then add the yolks of the eggs gradually; then the flour and milk alternately (sifting the baking powder with the flour), add the well-beaten whites last. Bake in 3 tins in a moderate oven about 15 minutes. (Flavoring has been omitted in this recipe as the cake is more delicate by allowing the filling to provide the flavor.)