Lady Fingers

Ingredients

• the whites of three eggs
• one-third of a cup of sugar
• just a bit of salt
• the yolks of three eggs
• one-third of a cup of flour

Method

1. 1

   Beat egg whites until stiff, gradually add sugar and salt.

2. 2

   Beat yolks until light, add to whites with vanilla.

3. 3

   Fold in flour.

4. 4

   Shape on a buttered tin and dust with sugar.

5. 5

   Bake for about eight minutes.

Nutrition per serving

As published

This recipe was extracted from The Rural cook book (1907), page 76. The excerpt below is the record exactly as published.

lady fingers and dust the surface with powdered sugar. Hot Cross Buns, — Sift into a large bowl one full quart of flour, half a cupful of sugar, and half a teaspoonful of salt; dissolve one-fourth of a cupful of butter in a generous half-pint of warm milk, and add to the dry ingredients, with the yolks of two beaten eggs ; add half a yeast cake dissolved in a little water, half a nutmeg grated, and the whites of the two eggs, beaten stiff; this should make a very soft dough. Cover the bowl with a clean cloth, place it where it will keep warm, and let it rise over night. In the morning take pieces of the dough the size of an egg and, with a little Hour, mold them into round cakes aii inch in thickness. Place them on a buttered tin, leaving a little space between. Cover the tins and set in a warm place for the buns to rise; they should be double their original size. With a sharp knife cut a cross in the center of each bun. Bake them in a moderate oven for about half an hour. When the buns are baked, brush the top with a syrup made of sugar and water. A few currants or a little candied peel is usually added to this recipe. Icii^, Plain. — Dissolve one cupful of granulated sugar in one-quarter of a cupful of hot water; flavor with essence of vanilla or some orange juice and cook until it threads. Then pour it slowly over the whipped white of an egg, beatii^ the mixture all the time until cool. Imperial Cake, — One pound of sugar, one pound of flour, three-quar- ters pound of butter, one pound of almonds, blanched and cut fine; one- half pound of citron, one-quarter pound candied cherries, one-half pound of seeded raisins, rind and juice of one lemon, two pieces of candied orange, one nutmeg, 10 eggs. Bake in a loaf in a moderate oven. This is a rich and delicious cake, that can be made some time before it is used. Grandmother's Jumbles. — Work three-quarters of a pound of butter loa THE RURAL COOK BOOK. into a pound and a half of flour and half a pound of sugar. Flavor with grated nutmeg, cinnamon or lemon extract, and add three well beaten eggs. Work all well together into a smooth paste and roll out an eighth of an inch in thickness. Sprinkle crushed loaf sugar over it and cut into round cakes with a very small cutter; take out the center. Lay on bak- ing sheets and bakfe in a quick oven, without browning, about 10 minutes. Jumbles Without Eggs. — A half cupful each of butter and slightly soured milk, one cupful of sugar, a half teaspoonful of soda, saltspoonful of salt, the same of nutmeg and cinnamon mixed, the grated yellow rind of half a lemon, and a teaspoonful of lemon juice, two cupfuls of flour to stiffen. Bake in rings in a hot oven. A cupful of clean, light, new- fallen snow stirred into cake, or other batters, briskly, the very last thing before turning it into the baking pan, is a good substitute for e^s. When snow is used a little more flour is required — about two tablespoon fuls. Lady Baltimore Cake. — One cupful of butter, two cupfuls of sugar, three and one-half cupfuls of flour, one cupful sweet milk, the whites of six eggs, two level teaspocnfuls of baking powder and a teaspoonful of rose water. Mix as directed for white cakes and bake in three layers, with this filling: Dissolve three cupfuls of granulated sugar in one cup- ful of boiling water, cook unlil it threads, then pour gradually over the stiffly-beaten whites of three eggs, stirring constantly. Add to this icing one cupful of chopped raisins, one cupful of chopped nut meats (pecans preferred), and five tigs cut in very thin strips. Ice and emboss top and sides of cake. Lady Fingers.— Beat the whites of three e^s until very stiff, then beat in gradually one-third of a cup of sugar and just a bit of salt Beat the yolks of three eggs until light and thick and add to the whites, putting in at the same time a little vanilla extract. Fold in one-third of a cup of flour

Cook this with the app: pantry check, scaling, and the assistant.