BANANA NUT LOAF

1144 cups Five Roses 4 cup brown sugar
Pre-Sifted Flour 2 eggs

3% teaspoons baking powder 1, cup chopped nutmeats

% teaspoon salt 1 teaspoon grated

14 teaspoon baking soda orange rind

1 cup mashed ripe
banana

1/, cup butter or shortening

Measure Five Roses Flour (without sifting); stir in baking
powder, salt and baking soda. Cream butter; gradually add
sugar and cream together until light and fluffy. Add eggs and
beat well. Add dry ingredients alternately with the bananas,
a small amount at a time, beating after each addition only
until smooth. Fold in nutmeats and rind. Bake in a greased
9 x 5 inch loaf pan lined with waxed paper, in a moderate oven
(350°F.) for 45-50 minutes or until done. Store 6 hours or

overnite before cutting.

“‘Happy time-savers that take the work out of cake
baking. No need to sift your flour with any of these
recipes ... Five Roses Flour is pre-sifted for you.”

CHERRY POUND CAKE

11% cups Five Roses
Pre-Sifted Flour

1 cup sugar

2 eggs
2 teaspoons baking powder 1 cup well-drained
4 teaspoon salt maraschino

14 cup butter or margarine cherries, chopped

1% cup milk

Measure Five Roses Flour (without sifting); stir in baking
powder and salt. Dredge cherries with flour. Cream butter;
gradually add sugar and cream well until light and fluffy. Add
eggs, one at a time, beating well after each addition. Add dry
ingredients alternately with milk, beating after each addition
only until smooth, beginning and ending with dry ingredients.
Fold in maraschino cherries. Bake in a greased 9 x 5 inch loaf
pan lined with waxed paper, in a moderate oven (350°F.)

50-55 minutes. Cool 10-15 minutes before removing from pan.

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