1/2 cup sugar

1 egg, well-beaten

3/4 cup molasses

2 cups all-purpose flour

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

1 cup thick sour milk

 

Cream the shortening; add the sugar gradually.  Cream thoroughly, then blend in the egg and molasses.

 

Sift flour once before measuring, then sift flour, soda, salt, ginger, and cinnamon together and add this to the creamed mixture alternately with the sour milk.

 

Pour into a well-greased and floured 8x8x2-1/2 inch pan.  Bake at 325 deg. for 50 minutes.  Serve plain or with any of the three toppings below.

 

 

 

Beat 1 egg white until it will hold a point, then gradually beat in 1/2 cup confectioners' sugar.  Fold in 1/2 cup cream which has been stiffly whipped.  Fold in 2 grated tart apples and 1/2 cup chopped nuts.  Chill and serve on hot gingerbread.

 

 

Mix together 2-1/2 cups of apricots and juice, 1 cup sugar, and 1/3 cup boiling water.  Boil until mixture is thick and smooth, like jam.  Cool.  Cover the top of your gingerbread with sliced bananas and pour cooled apricot glaze over them.

 

 

Mix 3 tablespoons flour, 2/3 cup sugar, and 1/8 teaspoon salt in top of double boiler.  Add 2 cups milk, and stir well.  Add 2 squares semi-sweet chocolate (1 oz. each), cut up into small pieces.  Place over hot water and cook until thickened (about 15 minutes), stirring occasionally to avoid lumping.  Add 2 tablespoons butter and 1 teaspoon vanilla.  Beat with rotary beater until smooth.  Pour over hot gingerbread and top with whipped cream.