Reference > Farmer's Cookbook > CAKE > Lady Fingers
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CONTENTS · BIBLIOGRAPHIC RECORD

Lady Fingers

Whites 3 eggs
1/3 cup flour
1/3 cup powdered 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 cream between, when they are attractive for children’s parties.


CONTENTS · BIBLIOGRAPHIC RECORD
  Moonshine Cake Sponge Drops  
 
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