Ladyfingers No. 2

6 eggs
1-1/4 c. powdered sugar
1 c. flour
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:

* Juice of 1 orange
* Sufficient sugar to spread

Beat the orange juice and sugar together until smooth. Place a layer of the mixture between each two ladyfingers.

(Sufficient for 3 Dozen Cakes)