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Old Fashioned Ginger Bread
from the kitchen of Sharmagne Leland- St. John

1/2 half cup sugar
1/4 cup shortening
3/4 teaspoon baking soda
1/2 half cup black strap molasses
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
1 1/2 cups white flour
3/4 cup boiling water
1 egg beaten
1/2 cup crystallised ginger chopped

Cream together the sugar and shortening.  Beat 1/2 teaspoon of the baking soda into the molasses until light and fluffy.  Combine with sugar and shortening.  In a shaker, blend the flour, baking powder, cinnamon, ground ginger, cloves and salt.  Mix boiling water with the remaining 1/4 teaspoon
baking soda, then slowly add it to the molasses mixture, alternating with the dry ingredients.  Stir thouroughly while adding the beaten egg.   Add the chopped ginger mixing well.

Grease and dust with flour an 8~inch square baking pan.  Pour in the gingerbread batter.  Bake in a preheated 325 oven for 20 minutes or until a straw inserted into center comes out clean.



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