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Petits Fours

To the beaten yolks of four eggs add one sugar and three tablespoons cold water. Sift one and one-half cup tablespoons cornstarch with one cup of flour, one and one-half teaspoons of baking powder and one-fourth teaspoon of salt, and add to first mixture. Beat well and add the stiffly beaten whites of the four eggs and whatever flavoring is desired. Bake for one-half hour in a moderate oven, using shallow pans. When cool, cut in small circles, split, scoop out a little of the crumb from the center of each and fill cavities with whipped cream or any prepared filling. Press together in pairs, dip in melted fondant (See chapter on Candies) decorate with nuts, glacé fruits, etc., and place each little cake in a paper case.