Cinnamon Gingerbread (1958)

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

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

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

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