Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1927-05-13
Table Talks,
BY Jeanette Boyer, Home Service Dept, Royal
Milling Company
PETIT F0URS FOR YOUR MAY PARTY

MiHinE Company
PETIT F0URs FOR YOUR MAY PARTY
l am not a French scholar, but like
other would be's and arent's," / like TO
slip a French word of my tongue TO
please myself. though no one else may
comprehend my pronunciation.
Just what petit fours are, perhaps only
the French epicurean can tell. But in
our country they are generally considered
as tiny cakes gaily adorned with colored
f%rosting.
Let it not matter what you call them,
petit fours. or French pastry. we must
have wee cakes for a May party. And a
May party-one must have a May party,
II 1t is the only festivity in the year.
There is no other month SO charming.
Let the petit our be your own, mixed
In your own Kitchen, baked In your own
oven and decorated by yourself to your
own taste. Then you will have the ex-
quisite delight which the fancy baker
knows in creating beauty. for these little
cakes may be as artistic as your hand
and eye will admit. Ergo
One big cake is baked in a sheet, and
the little cakes cut from it n orna-
mented. A common butter cake may be
used, although the sponge cakes are less
crumbly. Following are two rules which
are particularly fine, especially the first
which is moist. lender and fine grained.
The crescent cake, too, is good. 1t rises
o. IA ttAtQEt u
the butter sponge. and is drier.
Butter Sponge for French Pastry or
Petit Fours
Ont whole egg and 8 egg yolks. S tbsp.
sugar. "a tbsp. corn starch. 6 tbsp. Rex
flour. 3n tbsp. melted butter. .
Place eggs and sugar in the top Of
double boiler. Beat while heating the
mixture to about blood temperature. or
a little warmer than lukewarm. Slit the
-four II corn starch together. Mix into
the egg mixture as lightly as possible.
Then add the melted butter, mixing all
the time. Turn into a creased pan and
bake in a moderate oven, 325 degrees F.,
for twenty to thirty minutes. AsN soon
as done, turn from pan. let cool. and cut
into small shapes for tiny cakes. This
will make a cake 8 by IS inches and
about an inch deep.
When this cake is being mixed, the
batter looks rather strange, but don't
worry. 1t will come out of the oven ell
right.
Crescent Cake
One-half cup sugar. % cup butter. 8
eggs, Ia cup Rex flour, / tsp. baking
powder. u tsp. vanilla.
Cream butter n sugar, add eggs, flour
and baking powder sifted together and
then the favoring. Mix well. Spread
about / inch thick in a creased n
Toured pan. Bake in a moderate oven,
dDOdt O&O dCElGtS t. WlCIl COlu. luIu
upside down. Cut into crescent shapes
and ice.
Any kind OF shapes that you fancy
may be used for the little cakes: rounds,
triangles, squares, oblongs. stars. cres-
cents, ~rectangles. You may cut free hand
with a sharp knife. or use a cookie cut
ter.
There are a variety OF icings which may
De used. Sometimes the little shapes are
brushed with egg white and allowed to
dry, SO that the crumbs will not get into
the icing. and the cakes then dipped
into melted fondant.
The white mountain cream f~rosting
which was given several weeks ago
covers the little cakes beautifully and SO
does boiled icing. II the cakes are not
to be fondaut-dipped, ! think it Is un-
necessary to coat them with egg white.
A good covering can be made of q thin
confectioner's sugar and water icing.
decoration of the colored butter icing
will show of to best advantage.
Butter Cream Icing
O~ne-third cup butter, Ia cups confec-
TONERS sugar, / egg yolk, few grains
salt, iavoring.
Cream all the ingredients thoroughly
together. Any c~oloring may be added to
this. Naturally 1t is a pale yellow from
the egg yolk. / always divide the icing
into several mail dishes, coloring some
of 1t lavender, some rose, some green,
some orange etc. The butter icing Is
preferable to the ornamental icing made
Of egg white and powdered sugar, be-
cause 1t does not harden. and is more
delicious.
OF course one can do the best Job OF
adornment with a cake decorating set,
consisting of a metal tube with plunger
and q variety of tubes. However, / am
perfectly satisfied II / can have a variety
Of tubes and MAKE either cloth or pape
bags. One can even get effective designs
with paper.
A corner Of a paper envelope can be
filled with f%rosting, a hole cut at the tip
and the frosting forced out. and onto
the little cakes In initials, or ribbons, OF
designs. II the hole is notched a little,