Lady-Fingers
Ingredients
- 4 eggs
- 3/4 of a cupful of pastry flour
- 1/2 cupful of powdered sugar
Instructions
Have the bottom of three large baking pans covered with paraffin paper or sheets of buttered note paper.
Beat the yolks of the eggs and the sugar to a froth. Beat the whites to a stiff, dry froth, and add to the yolks and sugar. Add the flour, and stir quickly and gently.
Pour the mixture into the pastry bag, and press it through on to the paper in the shape and of the size you wish.
When all the mixture has been used, sprinkle powdered sugar on the cakes, and bake from twelve to sixteen minutes in a very slow oven.
Caution: The mixture must be stirred, after the flour is added, only enough to mix the flour lightly with the sugar and eggs. Much stirring turns the mixture liquid. If the oven is hot the fingers will rise and fall, and if too cool they will spread. It should be about half as hot as for bread.
You will not succeed in using the pastry bag the first time, but a little practice will make it easy to get the forms wished. There are pans especially for baking lady-fingers. They are quite expensive.
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