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The mixture used for ladyfingers is in reality a sponge-cake mixture, but it is baked in a certain oblong shape known as a ladyfinger shape. Shallow pans that will bake the mixture in the required shape can be purchased, but these need not be secured, for much more satisfactory results can be obtained with a pastry bag and tube after a little practice. The same mixture may be dropped by spoonfuls and baked in small round cakes known as sponge drops. Both ladyfingers and sponge drops, after being baked, are put together in twos by means of a simple sugar icing. Care should be exercised in their baking to prevent them from burning. Small cakes of these varieties are very satisfactory to serve with a rich gelatine or cream dessert. Then, again, such cakes, especially ladyfingers, are sometimes molded into a frozen dessert or placed in a mold in which a gelatine dessert is solidified. Often they are served with sweetened and flavored whipped cream; in fact, no matter how stale or fresh they may be, they help to make very delicious desserts.

LADYFINGERS No. 1

(
Sufficient for 1-1/2 Dozen Cakes
)

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3 egg whites
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1/3 c. powdered sugar
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2 egg yolks
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1/4 tsp. vanilla
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1/3 c. flour
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1/8 tsp. salt

Beat the egg whites until they are stiff and dry. Add the sugar gradually and continue beating. Beat the two egg yolks until they are thick and lemon-colored and add them. Add the flavoring and fold in the flour mixed and sifted with the salt. Cover a cooky sheet with light wrapping paper that is perfectly smooth and marked into spaces 4-1/2 in. long by 1-1/2 in. wide, as shown in Fig. 14. With the aid of a spoon, as illustrated, fill the ladyfinger mixture into a pastry bag containing a plain pastry tube. Then, from the pastry tube, squeeze the cake mixture onto the marked spaces, as shown in Fig. 15, making the mass slightly narrower in the center than at the ends. When all the spaces have been filled, set the pan containing the sheet in a slow oven and bake until dry. Remove from the oven and take from the paper by slipping a sharp knife under each ladyfinger. If the ladyfingers are to be used for cake, they must be put together in pairs with the following simple filling, and they will then appear as in Fig. 16