May 19, 1955 Barbecued Frankfurters, Strawberry Jelly Roll

Barbecued Frankfurters

1/4 c. chopped onion
Fluffo
1/2 c. water
1/2 c. ketchup
3 T. vinegar
2 t. sugar
2 t. Worcestershire sauce
1 1/2 t. prepared mustard
1 t. paprika
1/4 t. salt
10 frankfurters

Cook onion in a little hot Fluffo until tender but not browned. Add remaining ingredients except frankfurters. Simmer 15 minutes. Split frankfurters lengthwise and place cut side down in a shallow pan. Pour sauce over. Bake in moderate oven 350 degrees 15 minutes, basting frequently. Serves 5.

Strawberry Jelly Roll

4 egg yolks
1/4 c. sugar
1/2 t. vanilla
4 egg whites
1/2 c. sugar
3/4 c. cake flour
1 t. baking powder
1/4 t. salt
3 T. sugar
1 c. heavy cream, whipped
1 c. sliced strawberries
Halved strawberries

Beat egg yolks until thick and lemon colored. Gradually beat in 1/4 c. sugar and vanilla. Beat whites until stiff, gradually add 1/2 c. sugar and beat until very stiff. Fold yolks into whites. Sift together flour, baking powder and salt. Fold into egg mixture. Spread batter evenly into waxed paper lined jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Bake at 375 degrees for 12 to 15 minutes or till cake springs back when touched lightly. Loosen edges of cake and turn onto towel sprinkled with confectioners sugar. Peel off paper quickly but carefully so you won't tear the cake. Trim crusts off with very sharp knife. While cake is still warm, lay a piece of waxed paper on it and roll quickly with paper inside. Cool on rack. When cake is cold, unroll it, remove paper. Add sugar to whipped cream. Reserve 1/4 of mixture for topping; spread remainder on cake, sprinkle with slice strawberries, roll. Top cake roll with whipped cream and berry halves.

Note: If you wish to keep this roll for any length of time use the Stabilized Whipped Cream i8nder 5/18/55.