Petits Fours

Ingredients

• 4 eggs
• I cup flour
• I cup sugar
• i>^ teaspoon baking-powder
• 3 tablespoons cold water
• ^ teaspoon salt
• lYz tablespoon corn-starch
• Flavoring

Method

1. 1

   To the beaten yolks of the eggs, add sugar and cold water.

2. 2

   Sift the corn-starch with the flour, baking-powder and salt.

3. 3

   Add to first mixture.

4. 4

   Beat well and add the stiffly beaten whites of the eggs and any flavoring desired.

5. 5

   Bake for one-half hour in a moderate oven (350° F.) in shallow pans.

6. 6

   When cool, cut in small circles, split, scoop out a little of the crumb from the center of each and fill cavities with whipped cream or any prepared filling.

7. 7

   Press together in pairs, dip in melted fondant, decorate with nuts, glace fruits, and so forth, and place each little cake in a paper case.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 58. The excerpt below is the record exactly as published.

PETITS FOURS 4 eggs I cup flour I cup sugar i>^ teaspoon baking-powder 3 tablespoons cold water ^ teaspoon salt lYz tablespoon corn-starch Flavoring

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