Petit-Fours

Ingredients

• Break three large eggs
• 1/2 cup sugar
• 1/2 cup of butter
• 1/2 cup pastry flour
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla

Method

1. 1

   Break eggs into top part of double boiler.

2. 2

   Add sugar.

3. 3

   Set over hot water on low fire.

4. 4

   Beat with egg beater until light and frothy.

5. 5

   Sift pastry flour.

6. 6

   Measure and sift again with baking powder.

7. 7

   Melt butter.

8. 8

   Remove eggs and sugar from fire and add butter and flour alternately, working quickly.

9. 9

   Pour into well greased shallow pans and bake at 350 degrees for 20 minutes.

10. 10

    Cut into small squares while warm, split and fill with jam or marmalade and frost.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 39. The excerpt below is the record exactly as published.

PETIT-FOURS Break three large eggs into top part of double boiler. Add % cup sugar. Set over hot water on low fire. Beat with egg beater until light and frothy, never allowing mixture to get too hot. Sift pastry flour. Measure % cup and sift again with % teaspoon baking powder. Melt V2 cup of butter. Remove the eggs and sugar from fire and add butter and flour alter- nately, working quickly. Add teaspoon vanilla. Pour into well greased shallow pans and bake at 350 degrees for 20 minutes. Cut into small squares while warm, split and fill with jam or marmalade and frost. Mrs. J. B. Bullitt. RAISIN TARTS 1 cup raisins 2 tablespoons lemon juice 1 cup sugar Lemon rind 1 egg Pastry 1 soda cracker (crushed) Chop raisins, add sugar, egg slightly beaten, cracker crumbs, lemon juice, and grated rind. Roll pastry and cut in four-inch squares. On each put a spoonful of filling. Fold pastry over, making a triangle. Press the edges with a fork. Bake 20 minutes at 400 degrees. Mrs. H. F. Munch. The Chapel Hill Cook Book 77 RASPBERRY TARTLETS *4 lb. cream cheese 1 cup flour % lb. butter Cream cheese in butter well, then add sifted flour. Chill in ice box over night, roll thin and cut with cookie cutter. Bake at 450 degrees for 15 minutes. While still warm make dent and fill with raspberry jam. Good with salads. Mrs. R. W. Bost. SAND TARTS Y2 lb. butter and 1 cup sugar mixed. Add yolks of 3 eggs, white of one egg beaten together. Add enough flour to make a soft dough, a little salt having been added but no baking powder. Roll out thin and cut in diamond shape. Brush over each cake with white of the eggs not used in dough. Place % blanched almond in each corner. Sprinkle with sugar and cinnamon on top. Bake 450 degrees F. 10 minutes. Mrs. English Bagby. SCOTCH SHORTBREAD > V2 lb. flour 2 oz. sugar % lb. butter Cream sugar and butter with hand, add flour and continue to mix with hand until all flour is well mixed. Pat mixture on baking board into a square % inch thick, cut into "fingers" and bake in a moderate oven until light brown. Mrs. George Logan. SOUTHERN TEA CAKES 1 cup shortening 2 teaspoons baking powder 1% cup sugar V2 teaspoon salt 2 eggs V2 cup milk 3 cups flour 1 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.