3 eggs
1 1/3 c. sugar
1/2 c. water
1 tsp. vanilla
1 1/2 tsp. baking powder
1 1/2 c. flour
1/2 tsp. salt

Beat yolks of eggs and sugar thoroughly, add water, then sifted flour and egg whites (beaten stiff), alternately. Add baking powder and vanilla last. Put heaping teaspoon batter in small muffin tins. Bake at 350 degrees until lightly browned. While hot dip in the following icing prepared a few hours ahead.

If larger muffin tins are used you will need to use more than 1 teaspoon each.

DIP:

1 1/2 lbs. powdered sugar
Juice of 2 lemons & grated rind of 1
Juice of 2 oranges & grated rind of both

While cakes are hot, dip them in this syrup and take out at once. Place on a rack over pan so drippings can be returned to bowl if needed.