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Soft Ginger Cake

1/2 cup Shortening, 1 cup hot Water, dripping or lard, 31/2 to 4 cups pastry 1 Flour, teaspoonful "Arm & Hammer" Soda. lasses, 1 pinch Salt, 2 to 3 heaping teaspoonfuls Ginger.

Melt the shortening in a deep saucepan; pour into it the molasses and hot water and a pinch of salt.

When cooled down to lukewarm, add the Soda and stir until the batter foams; then stir in the sifted flour in which you have mixed the ginger. Bake in greased paper-lined cake tins. Do not fill over 14 inch deep in the pans, otherwise it may not bake well in the center.