Show ROLLED CAKES easily prepared if you only know how to proceed there are several species of rolled cakes which require special treatment the best known of these are the rolled sponge cakes which are usually spread with jelly custard soft chocolate or some fillings rolled up while warm and when cooled cut off in slices frodi the end these cakes are easily prepared although the amateur is often unsuccessful because of her failure to observe two or three simple things feces sary to success beat the yolks of four eggs with two thirds of a cup of powdered sugar this portion of the work can be done effectually with a beater because all necessary sa vigorous stirring beat the whites of four eggs to a stiff froth an egg whip idd a table spoonful of lemon sugar stir it in fold in tha whites of the eggs being careful nat ro abir or you would break down the whites sift two c a cup ol 01 astry flour with half a t ci oking powder twice jhc thc i sift it aiato iato ia other ingredients arc ii in asre lv v alian agy v leip sj J t lc evenly ona aliat liat z inta bo it it oui alc tlc 0 cn ind i nd spread it while warn th J li the edges of the cake arc to I 1 c alry rind hard trim these only in rolling a little firmly a i and continue until roll u ormid pin it in compact form in f aphin or a strip of clean cotton when t will stay in place cut off slices half n inch thick from jhc thc ends r crabapple crab apple makes excellent jelly han the cake is flavored EC a soft chocolate to spread on it bicak ji fiak spoonful of gelatine in arec of cold water foi lv 0 o hour add a quarter of cup of boiling and one and two third ups of powdered ugar scrape lint tiro of chocolate ard i s ver tl y filc two if water and stir it with the other in butil L spread it on the cale and roll it u rapidly this cake is very nice with a boiled icing in which a cup ot ip abed coc canut has been stirred flavor this calve orang extract N Y tribune |