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Soft Gingerbread

6 ozs. (3/4 cup) butter 6 ozs. (3/4 cup) sugar 2 teaspoonfuls powdered cinnamon 1/2 pint (I cup) milk (sour 1/4 teaspoonful grated nutpreferred) meg 1/2 pint (I cup) molasses 2 eggs I teaspoonful baking soda 3 tablespoonfuls hot water 11 ozs. (23/4 cups) flour 2 teaspoonfuls powdered ginger Cream the butter and the sugar together, then add the eggs well beaten, milk, molasses, spices, flour, and the soda dissolved in the hot water. Mix well, turn into a buttered and floured shallow earthenware dish. Bake in a moderate oven for three-quarters of an hour.