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Cats' Tongues

1/2 lb. (I cup) butter 6 OZS. (3/4 cup) confec- 1/2 teaspoonful vanilla tioners' sugar 2 ozs. (1/2 cup) flour 5 whites of eggs extract Cream the butter and gradually add the sugar; mix well for a few minutes and incorporate one by one the whites of eggs. Now add the vanilla extract and the flour. Mix well, then place in small long heaps on a buttered and floured baking-tin. Bake in a cool oven until a pale brown color.

Cats' tongues are delicious tea cakes that are great favorites in Europe.

I lb. (4 cups) flour I teaspoonful salt