LADYFINGERS
2 c. unsifted flour
1 c. peanut butter
1/2 c. sugar
1/2 c. chopped pecans or walnuts
1 c. powdered sugar (on waxed paper)
Mix all ingredients together except for powder sugar. Roll into a ball. Shape 1/2 inch wide and the length of a finger. Press into a greased baking pan or cookie sheet. Bake for 20 minutes. Check often. Remove quickly and roll in the powdered sugar. Store in airtight container and with your fruit salad, dessert, serve for luncheons and tea parties.

LADYFINGERS
4 egg whites
1/2 c. granulated sugar
4 egg yolks
2 tsp. lemon juice
1 tsp. vanilla
3/4 c. sifted cake flour
Powdered sugar
Beat egg whites and dash of salt until soft peaks form; gradually add 1/4 cup of the granulated sugar, beating until stiff but not dry. In small mixing bowl beat yolks until fluffy. Gradually add remaining granulated sugar; beat until thick and lemon-colored. Beat in juice and vanilla. Fold yolks into whites; by hand fold in flour. Line cookie sheet with plain brown paper. Insert straight-sided 1/2 inch round tip in pastry bag; fill with batter. Pipe 4 x 1 inch strips 1 inch apart on ungreased ladyfinger pans. Lightly sift powdered sugar over all. Bake at 350 degrees for 8 to 10 minutes. Makes 20.

LADYFINGERS
1 c. butter
1/3 c. sugar
2 c. all-purpose flour
1 1/2 c. finely chopped or ground nuts
1 box powdered sugar
Cream butter, sugar. Add flour, then nuts. Shape into fingers. Bake on cookie sheet (ungreased) in a 375 degree oven for 10-12 minutes or until edges are lightly browned. Remove immediately from cookie sheet and roll in powdered sugar.

LADYFINGERS
3 eggs, separated
3 tbsp. honey
1/2 tsp. vanilla extract
1/2 c. sifted whole wheat pastry flour
1/2 c. sifted unbleached white flour
1 tbsp. cornstarch
1/8 tsp. cream of tartar
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In large bowl, beat egg yolks until golden. Add honey and beat for 10 minutes until ribbons form. Mix in vanilla. Sift together whole wheat pastry flour, unbleached white flour and cornstarch into a medium-size bowl. Whisk to blend. Fold flour mixture into egg mixture, a little at a time. In a medium-size bowl, beat egg whites until foamy. Add cream of tartar and beat until stiff peaks form. Fold beaten whites into batter. Put batter into pastry bag with 3/4-inch opening. Squeeze 24 lengths of dough, about 3 inches long and about 1 inch apart, onto prepared baking sheets. Bake each batch on middle shelf of oven for 10 to 12 minutes, or until lightly browned.

LEMON LADYFINGERS
2 pkgs. ladyfingers
1/2 pt. heavy cream, whipped
1 pkg. lemon pudding (not
instant), prepare mix as
for lemon pie
1 can cherries or peaches
Make lemon pudding, cool 5 to 10 minutes. Add whipped cream to pudding; mix well. Put layer of ladyfingers in bottom of 13 inch glass pan, cover with lemon mixture. Then another layer of ladyfingers and lemon mixture. Top with can of cherries or peaches. Refrigerate until ready to serve. "Very light dessert."

LADYFINGERS
1/3 c. sugar
3 eggs, separated
3/4 c. all-purpose flour
1/4 tsp. baking powder
1/8 tsp. salt
3 tbsp. water
1/2 tsp. vanilla
1/4 tsp. lemon extract
1/4 tsp. cream of tartar
1/4 c. sugar
Heat oven to 350 degrees. Grease and flour 2 baking sheets. Beat 1/3 cup sugar and the egg yolks in small mixer bowl on medium speed until very thick and lemon colored, about 3 minutes. Beat in flour, baking powder, and salt alternately with water, vanilla, and lemon extract on low speed. Beat egg whites and cream of tartar in large mixer bowl until foamy. Beat in 1/4 cup sugar gradually; continue beating until stiff and glossy. Fold egg yolk mixture into egg whites. Shape with teaspoon or pastry bag into fingers, 3 x 1 inch, on baking sheets. Bake until light brown, 10 to 12 minutes. 3 1/2 dozen ladyfingers.