French Pastry Dough (used for Lady Fingers)

by Ann Cable

The night before - mix together: 
1/2 lb oleo
3 cups flour
2 Tbsp sugar.
(can add vanilla, but doesn't say how much)

The next morning, mix in 1 cup water.  Put in the refrigerator for 20 minutes
Take dough out of refrigerator and roll out
Spread 1/4 lb oleo on dough - fold up like an envelope and put back in refrigerator for 20 minutes.
Take out and roll out again.
Spread another 1/4 lb oleo on dough.
Fold up again and put back in refrigerator for 20 minutes
Cut into four pieces.
Roll out one strip at a time.  Cut 1/2 wide and wrap around a stick.
Bake at 350 degrees for 20 minutes.

In another recipe, I found a recipe for the filling:
1 cup milk
5 tbsp flour
1 cup shortening (prefer Crisco - which makes it white)
1 cup sugar
1 tbsp vanilla
6 tbsp marshmallow whip
(cocoa - optional)

Mix together milk and flour.  Cook until thick and allow to cool.
Mix together shortening, sugar and vanilla.  Cream until well blended.
Add marshmallow whip and cocoa if you want chocolate filling
Add cooled paste, beat 10 minutes with  mixer at high speed. 
Chill well in refrigerator before filling lady fingers.