Beat a quarter cup of butter to a cream; add one cupful of sugar and the yolks of two eggs; beat well. Measure a half pint of tepid water. Sift two teaspoonfuls of baking powder with two and a half cupfuls of pastry flour. Add first half the water, then half the flour, beat, add the remaining water and flour, and beat for five minutes; then stir in carefully the well-beaten whites. Bake in a shallow pan sufficiently deep to make a cake, when done, four inches thick. When done and cold, cut into rounds with a patty cutter three inches in diameter. With a smaller cutter stamp out the centers not quite through to the bottom. Scoop out the cake, leaving a sort of patty shell. In the bottom of each "well" put a tablespoonful of jam or preserves, heap whipped cream on top, dust with powdered sugar and chopped nuts and send to the table.

These may also be filled with fresh fruits.