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Petits Fours

1/4 cup butter
1/4 cup shortening (for a white cake, use a solid white shortening like Crisco)
1 cup sugar
1/2 tsp. vanilla
1/4 tsp. almond extract

2 cup sifted cake flour
3 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
3/4 cup (6) egg whites
1/4 cup sugar

Cream butter and shortening thoroughly. Gradually add 1 cup sugar,
and cream together until light and fluffy. Add extracts. Sift
together flour, baking powder, and salt; add to creamed mix
alternately with milk, beating after each addition. Beat egg whites
separately until foamy; gradually add remaining 1/4 cup sugar and
beat until mixture forms soft peaks. Fold into batter. Bake in
paper-lined 13 x 9 1/2 x 2 inch pan in moderate oven (350 deg.)
about 40 minutes or until done.

Cool cake 5 minutes before removing from pan. When thoroughly
cool, cut into 1 1/2 inch or 3 inch squares or diamonds. Or cut
in rounds with a biscuit cutter. Line cakes up on a rack with a
cookie sheet below (or waxed paper). Spoon icing over cakes,
coating evenly. (Keep the icing over hot water.) For pretty glaze,
give cake two coats icing. If icing gets too thick, add few drops
hot water. With pastry tube, pipe tiny decorations on top.


Cook 3 cup sugar, 1/4 tsp. cream of tartar, and 1 1/2 cups hot
water to thin syrup (226 deg. on candy thermometer). Cool to
lukewarm (110 deg.). Add 1 tsp. vanilla. Stir in sifted confectioners'
sugar (about 2 1/4 cups) until frosting is of consistency to pour.
If you like, tint frosting with a few drops of food coloring.


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