Directions:
Beat the yolks of three eggs until light and creamy, add one-quarter pound of powdered sugar (sifted) and continue beating; add flavoring to taste, vanilla, lemon juice, grated rind of lemon or orange. To the whites of the three eggs add one-half saltspoon of salt and beat until very stiff. Stir in lightly one-half cup of flour and then fold in the beaten whites very gently. Press the mixture through a pastry tube on a baking-tin, covered with paper in portions one-half inch wide by four inches long, or drop on oblong molds; sift a little powdered sugar on top of each cake, and bake from ten to fifteen minutes in a moderate oven. Do not let brown. Remove immediately from pan, brush the flat surface of one cake with white of egg and press the underside of a second cake upon the first.