Recipe: Petits Four

Bake a simple, light sponge CAKE in a shallow BISCUIT tin or dripping pan, and when cold turn out on the moulding board and cut into small dominoes or diamonds. They should be about an inch in depth. Split each one and spread jelly or FROSTING between the layers, then ice tops and sides with different tinted ICINGs, pale green flavored with pistachio, pale pink with rose, yellow with orange, white with almond. Little domino CAKEs are also pretty. Ice the CAKEs on top and sides with white ICING, then when hard put on a second layer of chocolate, using Walter Baker & Co.’s Unsweetened Chocolate and made as for layer CAKE, dipping the brush in the melted chocolate to make the spots.

Candied violets, bits of citron cut in fancy shapes, candied cherries and angelica may all be utilized in making pretty designs in decoration.—American Housekeeper

Chocolate and Cocoa Recipes and Home Made
Candy Recipes, by Miss Parloa (Year 1909)