6 eggs
1 c. sugar
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. scalded milk (hot)
1 tsp. vanilla or almond flavoring

Beat eggs until thick and lemon colored (about 5 minutes) with electric mixer on medium speed. Gradually add sugar a few spoonfuls at a time; beat another 3 minutes. Slowly add flour, baking powder and salt. Beat in milk in 3 equal portions until blended. Add vanilla and beat 2 minutes.

Pour batter into a greased and floured jelly roll pan (15 x 2 x 1 1/2 inch). Bake in center of preheated oven at 350 degrees F. for 38-42 minutes or until toothpick inserted in center comes out clean. Cool 1 hour on wire rack. Cut into finger shapes. Spread with filling and form into sandwiches. Wrap and refrigerate or freeze to use as needed. Keeps up to 3 weeks in refrigerator. Freezes indefinitely if wrapped well.

TWINKIE FILLING:

Combine in mixing bowl:

1/4 lb. butter
1/2 c. Crisco
1 c. sugar
5 1/3 oz. Pet milk
2 tsp. vanilla

Beat this mixture for 30 minutes without stopping.