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Yeast-Raised Gingerbread

4 pounds of good light bread dough. 1 1/2 pounds of dark molasses. 12 ounces of butter or lard. 1 tablespoonful of ground ginger. Little cinnamon, or other spice. Flour to work up to soft dough.

An egg or two does not hurt it. Make up by the coffee cake directions. Dredge granulated sugar over the top when done. Good for supper, hot. Speaking of gingerbread, however, the next, although not made with bread dough, is the best sort yet discovered for hotel suppers. Gingerbread is inclined to be tricky and uncertain, or more properly speaking, sticky and uneatable, if not made with care. Too much molasses or too much soda or powder are usually the faults. This can be made with buttermilk and soda if desired.