Africans

Make a small lady finger preparation (No. 3377); pour it in a linen bag furnished with a quarter of an inch socket, and lay the cakes on paper in the shape of small rounds an inch and a quarter in diameter; place this paper on a baking sheet, and bake the cakes in a slow oven. As soon as they are done remove them from the sheet and let get cold on the paper, then take the biscuits off, scoop them out on the flat side, and fill in the empty space with pastry cream (No. 46); fasten them together in pairs and dip them entirely in icing (No. 102) flavored with vanilla, rose, coffee or chocolate, removing them with a fork. Drain well on a wire grate, then set them at the oven door an instant to gloss.