Categories: 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