Madeleines with Rum

Beat half a pound of sugar with six eggs and a tablespoonful of orange flower water; when it is slightly frothy add half a pound of sifted flour and half a pound of melted butter. Butter and flour three dozen Madeleine molds and fill them three-quarters full with the preparation, strew sugar over and bake in a medium oven; unmold at once and ice with rum fondant (No. 58).