Name: Christmas Petits Fours
Ingredients: 1 pk (11-oz) frozen poundcake; 2 3/4 c Granulated sugar; 1 1/2 c Water; Few grains salt; 1/4 ts Cream of tartar (up to); 3 c Sifted confectioner's sugar; 1/2 ts Almond extract (other flavors may be used); Food coloring; as desired; 2 Egg whites; room temperature; 2 c Confectioner's sugar; 1/4 ts Cream of tartar; 1/4 ts Vanilla extract; Food coloring

The Puritan ethic of marriage was to look not for a partner whom you do love passionately at this moment, but rather for one whom you can love steadily as your best friend for life, and then to proceed with God's help to do just that. The Puritan ethic of nurture was to train up children in the way they should go, to care for their bodies and souls together, and to educate them for sober, godly, socially useful adult living. The Puritan way of home life was based on maintaining order, courtesy and family worship. Goodwill, patience, consistency and an encouraging attitude were seen as the essential domestic virtues.

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Dessert	32	Servings

INGREDIENTS

1	pk	(11-oz) frozen poundcake
2 3/4	c	Granulated sugar
1 1/2	c	Water
		Few grains salt
1/4	ts	Cream of tartar (up to)
3	c	Sifted confectioner's sugar
1/2	ts	Almond extract (other flavors may be used)
		Food coloring; as desired
2		Egg whites; room temperature
2	c	Confectioner's sugar
1/4	ts	Cream of tartar
1/4	ts	Vanilla extract
		Food coloring

INSTRUCTIONS

DECORATOR FROSTING
Cut frozen poundcake into 1-inch slices and then cut slices into quarters.
Arrange cake pieces about 1-1/2 inches apart on a wire cake rack set on
waxed paper or a cookie sheet. Combine the granulated sugar, water, salt
and cream of tartar in the top of a double boiler. Cook and stir over
moderate heat (do not use controlled-temperature burner) until sugar is
dissolved. Cook without stirring until a candy thermometer registers 232
degrees. Remove from heat and cool syrup to 110 degrees. Gradually add
2-1/2 cups confectioner's sugar and beat until blended. Add flavoring and a
few drops of food coloring as desired. Place pan over hot, not boiling,
water. Spoon a little of the frosting over one of the cake pieces. Frosting
should be thick enough to coat cake completely. If it is too thin, add
enough of the remaining confectioner's sugar to make a good pouring
consistency. Slowly pour frosting over the cakes to cover top and sides.
The frosting that collects below the cakes may be scraped up with a spatula
and returned to the pan; stir until frosting cakes. Let frosted cakes stand
until frosting is firm. Meanwhile, prepare Decorator Frosting. Spoon
frosting into a cake-decorating bag with a small, round tip. Pipe ribbon
and bow on each petit four. Makes 32 cakes.
Decorator Frosting: In the small bowl of an electric mixer combine egg
whites, sugar, cream of tartar and vanilla. Beat at high speed until
frosting is thick and smooth. Tint frosting as desired with a few drops of
food coloring.
FROM MARY RYDER,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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