5 eggs, separated
1/3 c. sugar
1/4 c. Crisco
1/2 c. finely chopped walnuts
1/3 c. fine dry bread crumbs
1/3 c. sifted cake flour
1/4 tsp. salt
Grated rind of 1 lemon
3 tbsp. sugar
3/4 c. candied cherries

Beat egg yolks and 1/3 cup sugar until mixture is thick and pale in color. Beat in Crisco. Combine walnuts, bread crumbs, flour and salt and stir into the Crisco mixture. Stir in grated lemon rind Beat egg whites until stiff and beat in the 3 tablespoons sugar. Fold egg whites into batter. Spread batter on a shallow baking sheet, about 15 1/2 x 10 inches, lined with plain paper. Scatter candied cherries over the batter at regular intervals. Bake at 350 degrees for 18 minutes or until done. Immediately turn upside down on towel, remove paper from cake and roll cake lengthwise like a jelly roll. When cool, unroll cake on waxed paper and remove towel. Spread with Crisco Frosting or with whipped cream. Roll, using waxed paper to help. Serves 10.

CRISCO FROSTING (Decorator's Delight) :

Gradually beat 4 cups sifted confectioners' sugar into 4 tablespoons Crisco alternately with 1/2 cup milk or cream. Stir in 1 teaspoon vanilla or almond extract.