POUND CAKE

Often a cake that will keep for some time is desired. In such an event, pound cake should be made, for it will remain fresh for a long period of time if it is stored in a closely covered receptacle. It is usually served without any icing and is cut into small, thin slices. The recipe here given makes enough cake for two loaf-cake pans.

POUND CAKE

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1/2 c. finely cut citron
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5 eggs
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2/3 c. butter
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2 c. flour
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1-1/2 c. sugar
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1/2 tsp. mace

Steam the citron until it is soft, cut into thin strips, and then into small pieces. Cream the butter until it is white, sift the sugar in slowly, and beat the two until the sugar is dissolved. Add the eggs one at a time without previously beating them, and beat each egg in thoroughly before the other is added. Stir in the flour and mace and bake in a very slow oven, in one large or two small loaf-cake pans.

CARAMEL CAKE

Cake flavored with caramel affords a change from the usual varieties of cake. The caramel used for this cake should be prepared in the manner explained in Cold and Frozen Desserts.

CARAMEL CAKE

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1/2 c. butter
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2-1/2 c. flour
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1-1/2 c. sugar
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4 tsp. baking powder
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3 Tb. caramel
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1 tsp. vanilla
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2/3 c. water
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3 egg whites
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2 egg yolks

Cream the butter and add the sugar gradually. Add the caramel, water, and beaten egg yolks. Stir in the flour and baking powder sifted together. Add the vanilla and fold in the stiffly beaten egg whites. Bake in layers. Ice with any kind of white icing.

JELLY ROLL

Many housewives do not attempt to make jelly roll, because they consider it a difficult matter. However, no trouble will be experienced in making excellent jelly roll if the following recipe is carried out explicitly.

JELLY ROLL

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3 eggs
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1 tsp. baking powder
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1 c. sugar
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1/4 tsp. salt
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1/2 Tb. milk
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1 Tb. butter
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1 c. flour

Beat the eggs until light, add the sugar gradually, and continue beating. Stir in the milk, and then add the flour, which has been sifted with the baking powder and salt. Melt the butter and beat into the cake mixture. Line the bottom of a flat pan with paper, and grease the paper and the sides of the pan.

Cover the bottom of the pan with a thin layer of the mixture spread evenly. Bake until done in a moderate oven. Remove from the pan at once, and turn out on paper sprinkled thickly with powdered sugar. Remove the paper from the bottom of the cake, and cut off a thin strip as far as the crust extends in on the sides and ends of the cake. Spread with a thick layer of jelly and roll.

After the cake has been rolled, place a piece of paper around it, wrap in a slightly dampened napkin or towel, and allow it to stand until it cools. Unless the rolling is done as soon as the paper has been removed from it, the cake is likely to crack.