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Petits Fours

4 eggs

1 cup flour

1 cup sugar

½ teaspoon baking-powder

3 tablespoons cold water

¼ teaspoon salt

½ tablespoon corn-starch

Flavoring

To the beaten yolks of the eggs, add sugar and cold water. Sift the corn-starch with the flour, baking-powder and salt. Add to first mixture, Beat well and add the stiffly beaten whites of the eggs and any flavoring desired. Bake for one-half hour in a moderate oven (350° F.) in shallow pans. When cool, cut in small circles, split, scoop out a little of the crum from the center of each and fill cavities with whipped cream or any prepared filling. Press together in pairs, dip in melted fondant, decorate with nuts, glacé fruits, and so forth, and place each little cake in a paper case.