PETITS FOURS                           Servings:

Pastry:
2 1/4 c.      cake flour, or           1   tsp.  salt
    2 c.      all purpose flour
1/2 c.        shortening               1   tsp.  vanilla
1 1/2 c.      sugar                    1   c.    milk
3 1/2 tsp.    baking powder            4         egg whites

Icing:
1/2 c.        water                    1   tsp.  vanilla
9   c.        sifted confectioner's sugar (about 2 lbs)
1/2 c.        light corn syrup         1/2 tsp.  almond extract

    Grease and flour a 15 1/2 by 10 1/2 by 1 inch jelly roll pan.  Measure
flour, sugar, baking powder, salt, shortening, milk and vanilla into a
large mixer bowl.  Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 2 minutes at high speed, scraping occasionally.  Add egg whites and beat
2 minutes on high, scraping occasionally.  Pour into pan, and bake in a
pre-heated 350F oven for 25 minutes.  Cool.  Cut into small squares, rounds,
diamonds, etc.  Glaze pieces by placing upside down, a few at a time, on a
wire rack over a large bowl or baking dish.  Pour icing over top so entire
cake is covered at one time.  Icing that drips off can be reheated and
reused.  Decorate tops with candy toppings or decorator's icing.

Icing:  Combine ingredients in top of a double boiler and heat over
boiling water just to lukewarm.  Remove from heat, leaving icing over
hot water to keep it thin.  Tint if desired with food coloring.  If necessary
add a few drops of water to obtain desired consistency.