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Lady Fingers

Whisk four fresh eggs thoroughly, the whites and the yolks separately. Mix smoothly with the yolks three ounces of powdered sugar and three ounces of flour, add the whites, and after-wards a quarter of a pint of rose-water. Beat all together for some minutes. Have ready a well-buttered baking-tin, form the paste upon it with a spoon in "fingers," three inches long and three-quarters of an inch wide, sift a little powdered sugar over them, let them stand five or six minutes to melt the sugar, then put them into a moderate oven, and bake until they are lightly browned. When cool, put them in pairs, and keep them in a tin canister closely covered until wanted for use. Time to bake, about twenty minutes. Probable cost, 8d. Sufficient for two dozen fingers.