Cream Lilies

4 Eggs

1 cp. Sugar

1 cp. Flour

1 tsp. Cream of Tartar

1/2 tsp. bi-carbonate of Soda

Method: Beat eggs and sugar to a thick froth. Sift in remaining ingredients, and mix well. Spoon onto buttered paper on an oven tray, a small tablespoon for each lily. Bake in moderate oven about 8 minutes. When cooked, roll quickly in the shape of a lily, and when cold fill with whipped cream, adding a spoonful of bright jelly on top. I always roll each lily straight from the oven, and I leave them there with the door open until each is rolled in its turn. They are easier to handle this way.

Source: contributed by Anonymous in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.46.