Beat the eggs separately and very light. Do not beat the batter much after adding the flour, which must be done last of all. Get a square baking-pan, butter it, and pour one-half the batter in, reserving the rest for a second layer. Have ready a nice damp towel, lay the cake on it when taken out of the pan; spread over the cake, jam or currant jelly; roll it up whilst damp, and when firmly set put it in a place to dry. It is good eaten with sauce, when for a dinner dish, or it can be cut in slices and eaten as small cakes.--_Mrs. M. C._ SPONGE ROLL. 4 cupfuls of sugar. 4 cupfuls of flour. 1 dozen eggs. Mix as for sponge cake. Bake in thin sheets and spread on stewed apples, or any kind of fruit, a little sweetened; roll the sheets with the top on the outside. Serve with rich wine sauce.--_Mrs. Col. S._ JELLY FOR CAKE. 1 lemon bruised and strained. 1 cupful sugar. 1 large apple. 1 egg. Beat the egg and mash the apple fine, grate the lemon peel, then mix all together; put into a can or cup and set into a pot of water. Let boil until it is cooked, and use as you would for common jelly cake.--_Mrs. W. McF._ ANOTHER FILLING FOR CAKE. Dissolve one-half cake of chocolate in one teacup of cream or milk, and let it cool slowly; then take it off the fire and stir in the well-beaten whites of three eggs mixed with one pound of sugar. Let it cool, stirring all the time till you find that it will harden when cool. Spread between the cakes while it is still soft.--_Mrs. E. C. G._ JELLY CAKE. Beat 8 eggs very light. Cream ½ pound butter. ¾ pound flour. ¾ pound sugar well beaten. 1 teaspoonful tartaric acid. 1 teaspoonful of soda. Stir these in when ready to bake. Bake in thin pans, and put on jelly while warm.--_Mrs. J. L._ LEMON JELLY CAKE. Bake sponge-cake batter (by recipe given) in jelly-cake pans. Beat with three eggs, two cupfuls sugar, butter size of an egg, melted, and juice and grated rind of two lemons. Stir over a slow fire until it boils, then spread between the layers of cake. Ice with lemon icing, or sift over powdered sugar.--_Mrs. S. T._ JELLY CAKE. 8 eggs. The weight of 4 in flour. The weight of 6 in sugar. To be baked in flat tins. For the jelly: one-quarter pound butter, one-half pound sugar, yolks of three eggs, juice and grated rind of one lemon. To be put in a saucepan and allowed to come to a boil. Then the three whites, beaten to a stiff froth, must be stirred in and the saucepan returned to the fire until it boils up. Spread between layers of cake.--_Mrs. E. C. G._ LEMON JELLY CAKE. Bake as for the orange cake. For the jelly: take the juice and rind of three lemons, one pound sugar, one-quarter pound butter, six eggs; beat together; scald as you do custard. When cool, it must be thick-spread between the cakes; ice the top.--_Mrs. C. C._ ROLLED JELLY CAKE. 3 eggs. 1 teacup of sugar. 1 teacup of flour.