My Best Gingerbread
- ½ cup butter or other shortening
- ½ cup granulated sugar
- 1 egg, beaten
- 2½ cups sifted flour
- 1½ tsp. soda
- 1 tsp. cinnamon
- 1 tsp. ginger
- ½ tsp. cloves
- ½ tsp. salt
- 1 cup light molasses
- 1 cup hot water
Cream shortening and sugar. Add beaten egg. Measure and sift dry ingredients. Combine molasses and hot water. Add dry ingredients to first mixture alternately with liquid, a small amount at a time and beat after each addition until smooth. Bake in paper lined pan 9x9x2 in moderate oven (350°) for 45 minutes. Yields 16 portions.
- Frost squares of gingerbread with chocolate or lemon icing.
- Top squares with scoops of your favorite ice cream.
- Top while warm with marshmallow whip.
