| 2 eggs | 1 cup flour |
| 1 cup powdered sugar | 1½ teaspoons baking powder |
| 1/3 cup hot water | ¼ teaspoon salt |
Beat the eggs very light, add sugar gradually, and continue beating; add water, flour, baking powder, and salt. Pour into a greased, paper-lined dripping pan and bake in a moderate oven about fifteen minutes. The cake should be about half an inch thick when baked. Trim off the edges, spread with jam or jelly, and roll firmly; wrap in a paper napkin to keep in shape. For Charlotte Russe cut cake into pieces to fit paper cases, and fill with Charlotte Russe Mixture (see No. 562).
504.—CHOCOLATE MARSHMALLOW ROLL
To recipe for Jelly Roll (see No. 503) add two squares of melted chocolate. Bake as for jelly roll, trim edges, spread with Marshmallow Filling (see No. 534), and roll the same as jelly roll.
505.—HOT WATER GINGERBREAD (without Egg)
| ¼ cup shortening | 1 teaspoon soda |
| 1 cup dark molasses | ½ teaspoon salt |
| ½ cup boiling water | 1½ teaspoons ginger |
| 2 cups bread flour | ½ teaspoon cinnamon |
Mix shortening, molasses, and water; add dry ingredients sifted together, and beat well. Pour into greased muffin pans and bake in a moderate oven twenty minutes; or pour into a greased shallow pan and bake twenty-five minutes.
506.—HOT WATER GINGERBREAD (with Egg)
| 1/3 cup beef drippings | 2¾ cups flour |
| 2/3 cup boiling water | 1 teaspoon soda |
| 1 cup dark molasses | ½ teaspoon salt |
| 1 egg well beaten | 1½ teaspoons ginger |
Pour boiling water over shortening, add molasses and egg; mix and sift dry ingredients, add to first mixture, and beat well. Pour into a shallow, greased cake pan, and bake in a moderate oven twenty-five minutes.