With a supply of these on hand, you’ll always have the makings of an elegant dessert.
Beat the whole egg and 2 yolks until thick and lemon-colored. Whip the whites until stiff, but not dry. Fold the sugar gradually into the whites. Beat until the whites stiffen again. Fold in the egg and yolk mixture and vanilla. Sift the cake flour three times and fold in.
Shape the batter into ovals about 4-½ inches long and 1-¼ inches wide by putting it through a cookie press. Place on ungreased brown paper cut to fit a cookie sheet. Bake in a 300 degrees F oven for 18 minutes or until pale gold in color.