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Soft Gingerbread

½ cup brown sugar ½ cup sour milk 2 teaspoons soda 1 cup molasses 1½ cups Five Roses flour 1 teaspoon mixed spices 1 teaspoon ginger 2 tablespoons shortening.

Note-One cup raisins sometimes used.

Measure the flour and spices into a sieve. Measure brown sugar and egg into mixing bowl and stir until he sugar is dissolved. Measure sour milk and dissolve in it half the soda. Heat the molasses, and add remaining soda. Stir the egg and sugar until the latter is dissolved, then add sour milk and molasses with the dissolved soda. Sift in the flour and spices.

Lastly stir in the shortening, which has been melted in baking tin. Bake about 25 minutes in quick oven. Bake either in gem pans or in a ginger cake tin.