Recipe - Gingerbread Mix

8 cup Unbleached Flour
One fourth cup Baking Powder
1 teaspoon Baking Soda
1 tablespoon Ginger
2 cup Vegetable Shortening
2 cup Sugar
1 tablespoon Salt
1 teaspoon Cloves
1 tablespoon 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 "MakeAMix 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