G/he PURITY CadK BaDK

366. #BRIDE’S CAKE (1)

| cup shortening

2 cups white sugar

| teaspoon almond flavoring
21% cups Purity Flour

3 teaspoons baking powder

lf teaspoon salt
34 cup milk
Whites of 6 eggs

Method:—1. Cream shortening;
add sugar gradually. 2. Add flavor-
ing and beat until smooth. 3. Sift
flour with baking powder and salt
and add, alternately, with milk to
Mixture No. 2. 4. Beat whites of
eggs until very stiff and fold (do not
beat) into batter. 5. Bake.in oiled
pan in moderate oven of 350 degrees
for 1 hour.

367 BRIDE’S CAKE (2)
(2 Large Cakes)

¥é |b. candied pineapple
\4 Ib. citron peel

¥ |b. candied cherries
¥ lb. almonds

| cup orange juice

¥% |b. cocoanut

2 tablespoons rosewater
| lb. butter

114 cups white sugar

3 eggs

3 cups Purity Flour

| cup raisins

Prepare fruit:—Shred pineapple
and citron peel; cut up cherries and
almonds; pour 4% cup orange juice
over fruit and let stand overnight.

Method:—1. Soak cocoanut in
rosewater for % hour. 2. Cream
butter; add sugar and well-beaten
eggs and combine with Mixture

No.1. 3. Add remainder of orange
Juice; add flour, mixed fruit, chop-
ped raisins and cocoanut. 4. Bake
in oiled and lined tins 3 hours in
slow oven of 250 degrees.

368 BALMORAL CAKE

34 cup butter

| cup white sugar

3 eggs

144 cups Purity Flour

1 teaspoon baking powder

| cup raisins

14 cup mixed peel, cut finely
4 cup chopped walnuts

Method:—1. Cream butter. 2. Add
sugar and well-beaten eggs. 3. Add
flour sifted with baking powder.
4. Lastly, add raisins, peel and nuts.
5. Bake in loaf pan in moderate
oven of 350 degrees for 1 hour.

369 LIGHT FRUIT CAKE

14 |b. glazed cherries
14 |b. almonds

6 |b. mixed peel

¥ lb. cocoanut

3 cups Purity Flour
| cup butter

2 cups white sugar

4 eggs

| teaspoon vanilla

2 teaspoons baking powder
| cup milk

Prepare fruit:—Cut cherries in
half, blanch almonds and cut peel
and almonds finely; add cocoanut
and dredge with % cup flour listed
in ingredients.

Method:—1. Cream butter; add
sugar gradually and beat in eggs.
2. Add vanilla. 3. Sift balance of

PURITY FLOUR

~*~ BEST FOR ALL YOUR BAKING =