Christmas Cinnamon Gingerbread (1958)

• 1 cup mild molasses
• 1 egg
• 1/2 cup sour milk
• 2 cups sifted enriched flour
• 1/3 cup sugar
• 1 tspn cinnamon, ground
• 1 1/2 tspns ginger, ground
• 1/2 tspn cloves, ground
• 1 tspn salt
• 1/2 tspn bakng soda
• 1 tspn double-acting baking powder
• 1/4 cup hot water
• 1/2 cup shortening, melted

Sift together the dry ingredients.  Stir in melted shortening, molasses, egg and sour milk.  Beat in hot water.

Bake 45 minutes at 350 degrees, or until done in a well-greased, lightly floured pan, 9 x 9 x 2 inches.  Serves 9 to 12.

(Origin - "How to Use Spices"by Watkins Products, Inc. of Winona, Minnesota, 1958.)