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8 cups flour
2 cups sugar
1/4 cup baking powder
1 Tablespoon salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ginger
1 Tablespoon cinnamon
2 cups shortening
Sift dry ingredients and cut shortening into it with a pastry blender.
Measure 3 cups into 4 jars. Decorate jars with raffia or ribbon.
Attach gingerbread cutter and the following recipe:
3 cups gingerbread mix
1/3 cup molasses
1/4 cup flour
1 slightly beaten egg
Combine gingerbread mix, molasses, egg and flour. Blend well. Roll to 1/4" thickness on lightly floured surface. Cut into gingerbread shapes. Place on greased cookie sheets. Bake at 350 degrees for 10 minutes. Cool. Can be decorated with cinnamon candies. Recipe should be used within 3 months.
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