4 eggs (separate yolks and whites) 1/2 c. sugar 1/4 c. flour 1/2 tsp. salt 1 tsp. vanilla 1/2 c. walnuts (chopped fine) 1/2 pt. whipping cream

Beat whites, salt, vanilla until stiff peaks form. Add sugar gradually, then set aside. Beat yolks until they look a lemon color. Combine chopped nuts and flour. Fold yolks into whites then fold in flour and nut mixture.

Line a jelly roll pan with wax paper. Spread mixture evenly and bake at 375 for 12 minutes. Remove from oven and let cool for 5 minutes. Remove wax paper from roll and spread on a cloth that is sprinkled with powdered sugar and roll up while the roll is still warm. This must be done immediately because it has to be kept moist otherwise it will crack. After it has cooled, mix the whipping cream, spread on roll and re-roll and keep enough whipping cream for the top and sides of the roll. Keep in refrigerator until served. Makes one roll. Serves 9.