Recipe - Icebox Gingerbread

1 cup Sugar
1 cup Solid shortening
1 cup Dark molasses
3 lg Eggs
1 cup Buttermilk
1 Three fourths teaspoon Soda
One half teaspoon Salt
3 cup Sifted flour
2 teaspoon Ginger
2 teaspoon Cinnamon
1 teaspoon Nutmeg

Cream shortening & sugar. Add molasses & mix. Add eggs & mix well. Add soda
to buttermilk. Add alternately with dry ingredients. To store, put in
covered bowl. Will keep indefinitely in refrigerator. To bake, put in
sprayed or greased muffin tins or pan. Bake at 350 until toothpick inserted
in center comes out clean. Do not overcook. Serve hot with butter.

ELEANOR OLIVER

MAGNOLIA, AR

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.