MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gingerbread Mix
 Categories: Misc, Cakes
      Yield: 1 servings
 
      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.
  
  This recipe comes from the cookbook "Make-A-Mix Cookery" by Karine
  Eliason, Nevada Harward & Madeline Westover.
  
  This group of files is dedicated to the memory of Freddi Michael.
  
  Rich  Sysop of The Home BBS
 
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