Salads and sandwiches

Salads and sandwiches

Sections:

LADYFINGERS AND SPONGE DROPS
CAKES MADE WITH YEAST
BRIOCHE BUNS
SWEDISH TEA RING
CREAM PUFFS
CHOCOLATE FILLING FOR ECLAIRS
DOUGHNUTS AND CRULLERS
FRYING DOUGHNUTS AND CRULLERS
DOUGHNUTS

 

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FILLING FOR LADYFINGERS

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Juice of 1 orange
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Sufficient sugar to spread Beat the orange juice and sugar together until smooth. Place a layer of the mixture between each two ladyfingers.

LADYFINGERS No. 2

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Sufficient for 3 Dozen Cakes
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6 eggs
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1-1/4 c. powdered sugar
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1 c. flour
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Juice of half a lemon

Separate the eggs and beat the whites with an egg whip until stiff. Sift the sugar and flour together several times, add a little to the eggs, and continue beating. Continue to add the sugar and flour, a little at a time, until all has been added. Beat the egg yolks until they are light and lemon-colored and then beat them into the mixture. Add the lemon juice and force the mixture through a pastry tube in the same way as described in the preceding recipe. Bake in a slow oven. When cool, put together with the orange filling.

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