Title: Icebox Gingerbread
Categories: Bread
Yield: 12 Servings

1 c Sugar
1 c Solid shortening
1 c Dark molasses
3 lg Eggs
1 c Buttermilk
1 3/4 ts Soda
1/2 ts Salt
3 c Sifted flour
2 ts Ginger
2 ts Cinnamon
1 ts 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 , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.