PETITS FOURS

*Mother's Day Collection-Petit Fours Frosting: 2/3 cup milk 2 TB shortening 6 cups sifted powdered sugar 1/2 tsp salt 1 tsp vanilla Scald milk. Add shortening; heat until melted. Measure sugar and salt into bowl. Gradually stir in hot milk mixture. Add vanilla. Pour frosting into top of double boiler. Keep soft over warm water. Tint part of frosting with food coloring of desired. Or, add melted unsweetened chocolate to color and flavor; you'll need 2 or 3 squares of chocolate for about a third of the recipe. TO MAKE PETIT FOURS: Prepare 1/2 pkg white cake mix as directed on pkg. Bake in prepared 9-inch square pan. Remove from pan; cool then freeze. Trim crusty edges of frozen cake; cut in 1 1/2-inch squares,diamonds or circles. Split some in half; sandwich together with jelly. Arrange on cake racks,spacing well apart. Set racks on rimmed cookie sheets or trays. Pour warm Petit Fours Frosting over cakes. Pour in steady stream,circling rim of each cake; use plenty of frosting, enough to cover each cake in one or two pourings. Scrape drips back into top of double boiler; repeat pouring procedure (if frosting becomes to thick,add a few drops of water). Continue pourings until all cakes are frosted. Let dry. For decorating: Use bits of cherry,coconut,nuts, frosted grapes, gumdrops, candy flowers or silver dragees. Frosting flowers, wedding bells, minature rings and other wedding decorations may be piped on with a decorating tube. All decorations should be edible. YIELD: About 2 dozen petit fours. (Source: Dorothy Dean)