The PURITY Cank BaDK

~ sugar.

377 EGGLESS CAKE

14 cup butter

| cup brown sugar

2 cups Purity Flour

2 teaspoons baking powder
14 teaspoon mace

| teaspoon cinnamon

14 teaspoon cloves

14 teaspoon allspice

14 teaspoon salt

114 cups chopped raisins
| cup milk

Method:—1. Cream butter and
2. Sift flour with baking
powder, spices and salt and add half
of mixture to Mixture No. 1.
3. Add raisins; then add milk and,
lastly, remainder of flour mixture.
4, Bake in oiled and lined tin in slow
oven of 300 degrees for 40 minutes.

NotEe:—Sour milk may be used
instead of sweet milk by substitut-
ing 1 teaspoon soda for baking
powder.

378 CRUMB CAKE

134 cups Purity Flour
2 cups brown sugar

| teaspoon cinnamon
| teaspoon nutmeg

V6 cup butter

l egg
| cup sour milk

| teaspoon soda

Method:—1. Sift flour with sugar,
cinnamon and nutmeg and cut in
butter; take out 4% cup of mixture.
2. Add to remainder, beaten egg,
sour milk and soda. 3. Turn into
shallow pan and sprinkle with the
4 cup of dry mixture. 4. Bake in
moderate oven of 350 degrees for
25 minutes.

379 QUICK SPICE CAKE

2 eggs

114 cups brown sugar
5 tablespoons butter
1144 cups Purity Flour
14 teaspoon salt

3 teaspoons baking powder
14 teaspoon cinnamon
14 teaspoon nutmeg
14 teaspoon cloves

| cup raisins

14 cup cold water

Method:—1. Beat eggs. 2. Add
sugar and butter, melted. 3. Sift
flour with salt, baking powder and
spices 3 times and add half of mix-
ture to Mixture No. 2. 4. Add
raisins, then add water, and, lastly,
remainder of flour mixture. 5. Bake
in large cake tin in moderate oven
of 350 degrees for 45 minutes.

380 SPANISH BUN

2 cups Purity Flour

4 teaspoons baking powder
| tablespoon cinnamon

14 teaspoon nutmeg

14 teaspoon salt

114 cups brown sugar

34 cup butter

3 eggs

1 cup milk

Method:—1. Sift flour with bak-
ing powder, spices and salt 3 times.
2. Add sugar and butter (softened)
to Mixture No. 1. 3. Add beaten
eggs and milk; beat well. 4. Bake in
greased tin for 30 minutes in moder-
ate oven of 350 degrees. Ice with

boiled icing (see Recipe No. 320).

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING <