K C Jelly Roll

A recipe from the “The Cook’s Book” published by Jaques MFG Co. in 1933

1 cup sifted pastry flour (4 oz.)
Scant half teaspoonful salt 
1 1/2 level teaspoonfuls K C Baking Powder
Grated rind of 1 lemon
2 eggs, beaten light
1 cup sugar (8 oz.] 
1/3 cup hot milk
Glass of jelly
Powdered sugar

Beat the sugar into the eggs; add the lemon rind, then the flour, sifted three times with the salt and baking powder; and lastly, the milk. Bake in a buttered dripping pan; turn out on a damp cloth, trim off the crisp edges; spread with jelly, and turn over and over into a roll. Dredge the top with powdered sugar.