Petits Fours Français.—The ordinary French foundation for these is made thus: Beat the yolks of four fresh eggs till light with 1lb. sifted sugar, then stir in quickly the very stiffly whipped whites of the egg and 1lb. warmed and sifted flour, in alternate spoonfuls, adding at the same time a little grated lemon or orange rind, or any flavouring to taste. This paste may now be dropped on buttered tins in tiny heaps, baked to a golden brown, and when cold covered with icing, blanched and shred nuts, or any bonbons to taste. Or the paste may be put into any well-buttered fancy moulds to taste, previously thickly dusted with equal parts of flour and caster sugar, baked, and either served plain, or iced and decorated as before.