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1/2 cup sugar
1 cup cake or pastry flour
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 cup melted butter or margarine
Beat eggs, add sugar and beat until very light and fluffy. Fold in flour, sifted with baking powder and salt. Add vanilla and shortening. Bake in shallow individual pans (the fluted madeleine pans if possible) in a moderately hot oven. Sprinkle with powdered sugar before putting in the oven. Serve plain or with a thin coating of white frosting, decorated with candied cherries and angelica cut in fancy shapes. Time in baking, 15 minutes. Temperature, 375°. 2 dozen small cakes.
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