1899 Frosted Madelaines

1899 Frosted Madelaines
The Hostess of To-day
Linda Hull Larned
Madelaines
1 cup butter
1 cup sifted granulated sugar
5 egg-yolks
2 cups sifted flour
2 tsp flavoring
5 egg-whites
½ cup jelly, jam, or marmalade
Candied fruit, angelica, or nuts
Cream butter, add sifted granulated sugar, egg-yolks, beaten until thick. Beat about 20m. Add sifted flour, Flavoring. Beat 10m. Fold in egg-whites, beaten stiff. Drop dough from tip of spoon on buttered tin several inches apart. When baked spread with jelly, jam, or marmalade. Put two together, and dip in frosting or the following mixture:
1 cup butter
1½ cups flour
Juice and rind of 1 lemon
1½ cups granulated sugar
1 cup eggs (about 6)
Cream butter, add flour, juice and rind of lemon. Beat thoroughly. Add sugar and eggs. Beat again and bake in small patty-pans ½ hour, cover with frosting.
Did we eat them? Yes
Would I make them again? Yes

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