Preparation

• Preheat oven to 375 degrees.
  Sift the flour with cornstarch.
  Beat the sugar with the egg yolks until smooth. Add the vanilla. Beat until light and creamy.
  Beat the egg whites with cream of tartar. Gradually add the 3 ounces fine sugar until egg whites are stiff. Fold into egg yolks mixture, alternating egg whites and flour.
  Put mixture in pastry bag fitted with a medium plain tube.
  Pipe mixture onto a greased and floured baking sheet forming 3-inch long fingers.
  Bake 8-10 minutes Cool on rack.
  
  Rothschilds:
  Follow the lady fingers recipe.
  Just before baking, sprinkle lady fingers with ground almonds. Bake as described above.
  When cool, dip and coat the top of lady fingers in tempered sweet chocolate.