C/he PURITY C@K BOK

soup and add to Mixture No. 1.
3. Add flour sifted with spices; add
raisins and mix thoroughly. 4. Bake
1 hour in moderate oven of 325
degrees.

By the addition of peel, nuts and
currants, this cake may be trans-
formed into a delicious fruit cake.

349 WATERMELON CAKE

14 cup butter
| cup white sugar
| teaspoon lemon flavoring
2 cups Purity Flour
31% teaspoons baking powder
14 teaspoon salt
| cup milk
3 egg whites
14 teaspoon red vegetable coloring
14 cup raisins
Method:—1. Cream butter; add

sugar. 2. Add flavoring. 3. Sift
flour with baking powder and salt
and add, alternately, with milk to
Mixture No. 2. 4. Fold in stiffly
beaten egg whites. 5. Place half of
mixture in well-oiled pan. 6. To
remaining half of mixture, add

coloring and raisins and place in
centre of white mixture in pan.
7. Bake in moderate oven of 375
degrees for 30 minutes. 8. Ice with
icing colored with green vegetable
coloring. Cake resembles water-
melon when cut.

350 DAFFODIL CAKE

6 eggs

| cup fine white sugar

2 tablespoons cold water

| teaspoon almond, lemon or
flavoring

l% teaspoon salt

| cup Purity Flour

| teaspoon cream of tartar

| teaspoon baking powder

vanilla

Method:—1. Combine egg yolks
with 44 cup sugar and cold water
and beat for 10 minutes. 2. Fold
flavoring, remaining 4 cup sugar
and 14 teaspoon salt into stiffly
beaten egg whites. 3. Sift 4% cup
flour with cream of tartar 4 times
and fold into Mixture No. 2.
4. 'Turn into tube or loaf pan. 5. Sift
remaining 14 cup flour with baking
powder and 14 teaspoon salt, and
add to Mixture No. 1. 6. Pour
Mixture No. 5 into white mixture in
pan (do not stir). 7. Bake in slow
oven of 250 degrees for 45 minutes.

351 RASPBERRY CAKE

34 cup butter

| cup white sugar

3 eggs

114 cups Purity Flour

| teaspoon soda

14 teaspoon salt

| cup canned or fresh raspberries

Method:—1. Cream butter and
sugar; add egg yolks. 2. Sift flour
with soda and salt and add with
fruit to Mixture No. 1. 3. Lastly,
add beaten egg whites. 4. Bake in
moderate oven of 325 degrees for
20 to 25 minutes. 5. Ice with
mocha icing (see Recipe No. 328).

352 ORANGE CAKE

4 cup butter

| cup fine or fruit sugar

34 cup egg yolks (approximately 8 re-
quired)

Grated rind of | orange

14 teaspoon nutmeg (optional)

114 cups Purity Flour

2 teaspoons baking powder

14 teaspoon salt

14 cup orange juice

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING +