Lady Fingers

Separate the whites from twenty eggs and pour them into a basin; leave the yolks in another vessel; to these yolks add a pound of powdered sugar, part of it being flavored with vanilla (No. 3165) and beat up to make a very light preparation; then put in one pound of sifted flour and the twenty whites beaten to a stiff froth, stirring the whole lightly together. Pour a part of this preparation into a pocket (Fig. 179) furnished with a half-inch diameter socket and through it push biscuits four and a half inches in length, keeping them slightly apart and laying them on sheets of paper; bestrew with powdered sugar; put on a baking sheet and leave stand a moment until the sugar begins to dissolve, then push it into a moderate oven. As soon as they are of a light golden color and the crust begins to harden remove at once from the oven and from the baking sheet, then range them on a table till cold.

Another Recipe is one pound of sugar, twelve eggs, half a pound of flour, a grain of salt, grated zest or a spoonful of orange flower water.