8 c Unbleached Flour 2 c Sugar
1/4 c Baking Powder 1 T Salt
1 t Baking Soda 1 t Cloves
1 T Ginger 1 T Cinnamon
2 c Vegetable Shortening
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.
