The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1927-05-06
Table Talksoo

liable TalkSoo
Jeanette Beyer. Home Service Dept. Royal
Milling Company
PETIT TOURS FOR YOUR MAY PARTY
I am not a French scholar. but like
other would be's n arent's," I 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 k gaily adorned with colored
frosting.
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 parCy-one must a May party,
if it is the only festivity in the year.
There is no other month so charming.
Let the petit fours be your own, mixed
in your own kitchen, baked in your W
oven n 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 ma be
used, although the sponge cakes are less
crumbly. Following are two rules which
are particularly fine, especially the first
which is moist, tender and fine grained
The crescent cake, too, is good. 1t rises
higher, is not so compact in texture as
the butter sponge, and is drier.
Butter Sponge for French Pastry or
Petit FOuTs
One whole egg and 3 egg yolks, 5 tbsp
sugar, "a tbsp. corn starch, 6 tbsp. Rex
fnI1r QI fhcO O1nlfad hT1tfpr
Place eggs and sugar in the top Of
double boiler. Beat while heating the
mixture to about blood temperature, Of
! a little warmer than lukewarm. Sift the
flour n corn starch together. Mix into
the egg mixture as lightly as possible
Then add the melted butter, mixing al
the time. Turn into a creased pan anc
bake in a moderate oven, 1915 degrees F.
for twenty to thirty minutes. Is soor
as done, turn from pan, let cool, and GU
into small shapes for tiny cakes. Thi
will make a cake g by 10 inches ant
about an inch deep.
When this a k is being mixed, thu
batter looks rather strange, but don
worry. Tt will come out Of the oven al
right.
Crescent Cake
One-half cup sugar, % cup butter,
eggs, IL cup Rex flour, l tsp. bakin
powder, u tsp. vanilla.
Cream butter and sugar, add eggs, hoU
and baking powder sifted together an
then the f1avoring. Mix we'll. Sprea
about l inch thick in a creased an
Toured pan. Bake in a moderate over
about 325 degrees F. When cold, tur
upside down. Cut into crescent shape
and ice.
ANY kind of shapes that you fame
may be used for the little cakes: round
tr1angles, squares, oblongS, stars, ores
cents, r~ectangles. You may cut free han
with a sharp knife, or use a cookie cut
ter.
There are a variety Of icings which ma
pe used. Sometimes the little shapes al
brushed with egg white and allowed
dry, 50 that the crumbs will not get int
/ the icing, n the cakes then dippc
into melted fondant.
| The white mountain cream frostir
which was given several weeks ag
,. covers the little cakes beautifully and
does boiled icing. If the cakes are III
2 to be fondaut-dipped, I think it is III
: necessary to coat them with egg white.
t A good covering can be made Of a tn
confectioner's sugar n water icin
Some covering is preferable so that Il
r decoration. of the colored butter ici1
will show of to best advantage.
Butter Cream icing
d One-third cup butter, IL cups confe
n TONERS sugar, 1 egg yolk, few graf
= od1Js LdNOIllR.
Cream all the. ingredients thorough
IT together. Any coloring may be added
this. Naturally it is a pale yellow frC
l. the egg yolk. I always divide the lei
: into several small dishes, coloring sol
W Of it lavender, some rose, some gree
d some orange, etc. The butter icing
preferable to the ornamental icing ma
lie Of egg white and powdered sugar, (
cause it does not harden, and is mC
IS delicious.
le OF course one can do the best job
adornment with a cake decorating S
Il consisting Of a metal tube with plunl
d. and a variety Of tubes. However, I
perfectly satisfied If I can have a variI
u OF tubes and make either cloth OF pal
e. bags. One can even get effective desie
with paper.
ne A corner Of a paper envelope can
Id filled with frosting, a hole cut at the
ne n the froSting forced out, and OF
ut the little cakes in initials, or ribbons,
Id designs. If the hole is notched a lit
ne the froSting will come u in a more
teresting design. Sheets Of clean pa,
A can be rolled into small ~cornucopias.
,e. points cut and the frosting fer
a through the same as through the cor.
Of the envelope.
lis Practice will give you skill in CT
a decoration. You will not waste so mi
sugar If you practice with soft masl
. potatoes or crisco, decorating saucers 8
,Io pAdCeS, ana unQluB OuJ ali OF One InL
that you can make. Use your imagil
W. ton. Try anything that comes 20 "
mind o. hand. Make scallops n fl
'r ing and juggling bands and ribbons.
your tube in different directions, try
,-S tie squeezes and big squeezes. Look
real flowers and see II you can't m
~ crab apple blossoms, ~violets, sweet ID
III lilies Of the valley. n daisies bloom
- top Of the French pastries.
lie Questions are often asked about CO.
m. ings. The vegetable colorings are gJ
anteed not to be harmful. They can
er. gotten either as paste or liquid. Bev
ne Of making your colors too strong,
stu thew should be fresh and inter,
ing.
'ed With ingenuity you can make a {
to cial little cake for each guest. If 20
it'll skillful with a brush you can paint
err signs IN the top Of white cakes, III
he vegetable coloring dissolved in a Il