June 23, 1954 Lady Fingers, Strawberry Charlotte Russe,

Lady Fingers

3 eggs, separated
6 T. sugar
6 T. cake flour
Pinch of salt
1/2 t. vanilla
Confectioners sugar for sifting on top of fingers

Beat egg yolks until thick and lemon colored, add sugar and continue beating until very thick. Sift flour and salt together, ad to egg yolks, add vanilla. Beat egg whites until stiff but not dry. Fold carefully into egg yolk mixture. OVERMIXING WILL PRODUCE SOLID FINGERS. At once, drop batter by tablespoonfuls onto greased and floured baking sheet and shape into fingers 3 inches long and about 3/4 inch wide. Batter may be poured into a pastry bag with a No. 6 plain tube and pressed out having them slightly rounded at each end if they are to be served plain with ice cream. If they are to be used for lining molds it is better to press dough into uniform thickness without rounded ends. As soon as fingers have been pressed out sprinkle with confectioners sugar (through a sugar shaker). Bake at once in hot oven 400 degrees for 5 or 6 minutes or until just firm to the touch. Over baking will make them dry and tough. Remove from cookie sheet immediately after baking. If using for cookies put flat sides together with jam, cool sweet chocolate or icing. Sprinkle with additional confectioners sugar. Makes 20 lady fingers.

Strawberry Charlotte Russe

18 to 20 lady fingers
2 packages strawberry gelatin
2 c. boiling water
1 1/2 c. crushed strawberries
1 T. lemon juice
1/2 c. sugar
1/8 t. salt
2 c. heavy cream, whipped

Line 8"  spring form pan with lady fingers, holding them in position with a dab of butter, keeping fingers as close together as possible.

Put strawberry gelatin in large bowl. Add boiling water, stir until dissolved. Combine strawberries, lemon juice, sugar and salt; stir until sugar is dissolved. Combine with gelatin mixture. Chill until mixture begins to thicken. Fold in whipped cream. Carefully spoon into ladyfinger-lined pan; chill until firm, at least 5 hours or overnight. Makes 12 servings. If spring form pan is not available desert may be made and served from a deep dish 2 1/2 quart casserole.