Laura Wadley, assistant manager of the children's department at the Provo City Library, grew up on a farm in Pleasant Grove. The Wadleys raised cattle and grew fruit.

"We spent a lot of time in the summer canning -- it was sticky and hot, but we all liked eating the fruit in December," Laura said.

Cherries, peaches, pears, apricots and plums lined their food storage shelves.

"My mother was a hard worker: a wonderful cook, baker, gardener," said Laura, 59, who is second-oldest of five children. "Her idea of heaven was to take a salt shaker into the garden and eat the tomatoes straight off the vine."

But Laura said her family "holds to the old notion that 'cooking's like religion: some's elected, and some ain't.' My mother was. I ain't."

Laura, who now resides in Provo, has talents other than cooking. She earned degrees in English and American literature and has worked at the library for 29 years. The librarian is interested in science, history, politics, current events ... and reading. "I love reviewing books because it gives me an excuse to read more than I should," said Laura, who writes the 'Book Buzz' column for the Daily Herald's entertainment magazine, UV.

A funny book she recommends is "How to Fossilize Your Hamster," by Mick O'Hare.

One of Laura's favorite childhood memories and "tastes" is her mother's jelly roll creation. She shares the recipe today. Yes, Laura has tried it, but the cake ended up being three bricks instead of one smooth roll, she says. Perhaps you'll have better luck.

Nelda's Jelly Roll

• 3 eggs, lightly beaten

• 2/3 cup sugar

• 2 tablespoons butter

• 4 tablespoons milk

• 1 cup flour

• 2 teaspoons baking powder

• pinch of salt

• 1 teaspoon vanilla

• powdered sugar

• 1 cup favorite jelly, jam or preserves

Line 15-inch by 10-inch jelly roll pan with parchment paper. Preheat oven to 425 degrees. Sprinkle eggs with sugar while beating them. Add butter and milk and mix well. Sift flour, baking powder and salt and fold into egg mixture. Add vanilla.

Spread batter onto pan and bake for 10 minutes or until golden brown. Loosen edges and quickly trim crisp edges from cake.

Remove from pan with a "brisk thumpy motion" and turn upside down onto a clean dishtowel dusted with powdered sugar. (This part is very tricky, says Laura.) Carefully pull off parchment paper.

Quickly spread jelly (that's been stirred so it will spread smoothly) onto cake and roll up. (Let cool until easy to handle before rolling.) Wrap tightly in towel. Cool on rack. Slice into desired sizes and enjoy.

• Cook's notes: A word to the hungry -- this jelly roll is really good whether or not you can actually get it to go into a roll!

Laura remembers eating the crisp edges her mother trimmed off, "browned, crunchy and sweet, before the jelly roll was even ready." She adds, "This story is a little bit hard to tell because my mother is gone now, but what a sweet memory, in more ways than one."