Lady Fingers

Lady Fingers

Ingredients:
1/3 cup flour
1/3 cup powdered

Directions:
sugar
1/8 teaspoon salt
Yolks 2 eggs
1/4 teaspoon
vanilla
Beat whites of eggs until stiff and dry, add sugar gradually, and continue beating. Then add
yolks of eggs beaten until thick and lemon−colored, and flavoring. Cut and fold in flour
mixed
and sifted with salt. Shape four and one−half inches long and one inch wide on a tin sheet
covered with unbuttered paper, using a pastry bag and tube. Sprinkle with powdered sugar,
and bake eight minutes in a moderate oven. Remove from paper with a knife. Lady Fingers
are
much used for lining moulds that are to be filled with whipped cream mixtures. They are
often
served with frozen desserts, and sometimes put together in pairs with a thin coating of
whipped
Chapter XXXI − CAKE 584
The 1918 Fanny Farmer Cookbook
cream between, when they are attractive for children’s parties.
27
Sponge Drops
Drop Lady Finger mixture from tip of spoon on unbuttered paper. Sprinkle with powdered
sugar, and bake eight minutes in a moderate oven.
28
Almond Tart