Watermelon Cake

From a
1915
cook book
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.

White Part
.

2 c. White Sugar
2/3 c. Sweet Milk
5 Egg Whites
2/3 c. Butter
3 c. Flour
2 1/2 tsp. Baking Powder
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.

Red Part
.

5 Egg Yolks
1/3 c. Butter
1/2 lb. Raisins, {left whole and well dredged with Flour
1 c. Red Sugar Sand, bright
1/3 c. Sweet Milk
2 c. Flour
2 1/2 tsp. Baking Powder
.
.

Put the Red Batter in the center of the pan
and pour the White Batter around the outside.
It is better that two persons should fill the pan.
This will be found to be a delicious and ornamental dish.
1 c. of Blanched Almonds may be cut in halves
and stirred in the White Part
with a very good effect.
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