1/2 c. sugar
1/2 c. shortening
1 egg
1 c. sorghum (if not available use molasses)
2 1/2 c. sifted flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
1 c. hot water

Cream shortening and sugar. Add beaten egg, sorghum and dry ingredients which have been sifted together. Add hot water last and beat until smooth. The batter is soft, but it makes a fine cake. Bake in greased shallow pan 35 minutes in moderate oven, 325 degrees. Makes 15 generous portions of good old fashioned gingerbread.