RECIPE FOR PETIT S FOURS.

Dominion, Volume 3, Issue 730, 1 February 1910, Page 3

RECIPE FOR PETIT S FOURS.

i - (Prom "The Queen.")

■^-^'^hTtoeiVe-'-ohe'vorLlwb'-^es'.-to'-be.'.qV, 'materials 'of .. : wnich:'they';are -■'.'-,;■ composed .must j he's of ':■ tie ,' first Equality';. ■;?"-r there ■.niust.;be;>o : shirlang?pf. painstaking ■ V i ; -liea , tmßi ; -i'P'r.- ;: '<»^tanti''.ieare'A(^' : :attcrition,' ■y-V.jThe.tins .shouia:-.be..gfeas;ed-.v?ith , dari-; ,',.; f.will.'ienter';;into'-.the'fcorners';.;' . If .'the cakes. 'V-.'are.-.to;be jbaked; in-:small :tins; I 'butter ; V:.V'them;-and then sprinkle a little .finei : flour. :'.-y}pverv them,, shake..the /tins' .to .'.distribute -.the-Jour i.evenlyi lilt ; the'cake •• mixture :•; »is- tb.be baked in a..: larger .-'tin ,ahd af ter-. ■■'; ;\ .wards cut!!into:.sections,' 'butter,the'-.tin,; :.• aidjline , .it.also;with thick.white, paper, :.'vA:which;:mustValsrf: be.;.butteredi; : :: These; :: .;?.Vcakes,'..are '-■, exceedingly;~;dry-:,unless the ;;.-;\.Bpongy-:mixture, : *;of ..which; they are.USU-. -■ij'aUyj'.composed.iisvmellowed-by the :addi- v T-vtion^f;fresh-butter.: Srs-p '■■■ : '-."-- -;..,■/:: A good cake mixture isfprepared from. ft:'; Soz.'.of .butter/;'ilbl ; of /sugar, -two .eggs,: and ■'.:;;'/'&t,^ofi\flp'ur/r'wiffi.".aiV'pinc]i,'..of:.-:'siQt'.,ah'd-■',•Sinst'a'.dash.of 1 baking powder.;, Bea t, the ■;/..butter.'to; a" cream,';add.the''sugar,'and!the ■. eggs,:;"and;;;beat;;;steadily: ~ twerity :-^minutes; ; :'when- the ,mixture ,wili:be'':like. .■/fr'whjpp'cd .cream./ ■::No'w : ';ndd-i'tbe.'flTOr.- ; ;'If" '~..;": . :this!'.is v not: : of i'supe'ridr:qualify,^arid- is ■ ; . : ,:not: ad,ded .very-lightly, the. cake will be ..v.Bpoilt;;.The;,nouri;to be,good, -mnst-not. -^I vionljr.-. be-Jfine,.but -'it ; must;. possess -what :.:,--is caUed -"heart," .'or the cakes will -.be ■•;'..:: poor ,ih qualify. ■ Sift' the. flbur, arid. shake' ..■',;' apportion Slightly'over :■'.the;:; other; in- •■; .gredientssoi that.it.ilies just r bn.-,the top,! ,-;..'. then,:mix. it ;in;.gently; .'taking -care not ■ ..'-■"■;-. to beat :until,the,fiour. is'thorbughly in- . :.-;corporate'd;with the;;mL\ture, 'add in by ...;;:,; degrees'the-remainder , : of the . .flour in :v.':!the;same manner,Vand.'.bake (the. cake, in ... •;'■»■;■ hotjoyen"'about:-twelve.' minutes ; or ; , according.to";the depth'"of.-the tin. :■■:';;. :The,,-cake should Jbo .baked, a dark fawn '■ -< : '-}\ \: -:■:■" ; is:,-.-.•/.■.'.7-'' : y!ttce;'-it. , 'pn''a'wire.-sieTe.'to"Vco , bl; and ;:'.., remove"; lh6-'paper';if- any. -: When cold i:cut it;into'tiny , squares■ or■:into.rbuiids." ! . ~/..:Now,: : .tho."arflstic-.part:of-the work be- : y j gins. ; /slcing isugor/:whichcmust .be-good; .:.is-a..requisite, -it 'forms.'.the ■ basis. , ol - all kinds; of icing, -either rough,: French, .:.. butter; or chocolate.,'; A'bottle of essence ...: of .vanilla or'rbsewater,I.and1.and a bottle' of - icochineal. are' also-required. -.If. choco- >: late ;i<!ing-.is,desired a: few , sticks-of'Rood. ; .-chocolate :;wijl be needed; for coffee icing ~, a:bqttle of, coffee Essence, or a little very .;:.::'-strong black .coffee; .for :almond. Vicing ,:;■ ■■;; eround. almonds, 'one 'jot'' two" eggs, 'and a : ;*?- : Jflmoni.j : i -;.-,\'-'--'-;'.... ,: .;- , - : -: --; ; '; ;' -_.■'■ ■..-■■■