Ingrients & Directions


8 c Unbleached Flour
1/4 c Baking Powder
1 ts Baking Soda
1 tb Ginger
2 c Vegetable Shortening
2 c Sugar
1 tb Salt
1 ts Cloves
1 tb Cinnamon

Sift dry ingredients together into a large bowl, mixing well. With a
pastry blender, cut in the shortening until evenly distributed. Mixture
will resemble cornmeal in texture. Put in a large airtight contaniner and
label Gingerbread Mix. Store in a cool, dry place and use within 10 to 12
weeks.

Makes about 13 cups of mix.

VARIATION: Substitute 2 cups of brown sugar for granulated sugar.

From “Make-A-Mix Cookery” by Karine Eliason, Nevada Harward & Madeline
Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip

Yields
1 Servings

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