8 c. sifted flour
2 1/4 c. sugar
2 1/2 tsp. baking soda
2 tbsp. baking powder
3 tbsp. ginger
3 tbsp. cinnamon
1 tsp. cloves
1 tbsp. salt
2 1/4 c. shortening
1 egg, beaten
1/2 c. dark molasses
1/2 c. boiling water

Sift together twice into large bowl, all dry ingredients. Cut in shortening until it looks like cornmeal.

Store in tightly covered container in cool place. To make 1 loaf use 2 cups of mixture. In separate bowl combine egg, molasses, and water, stir into dry mix half at a time until smooth. Bake at 350 degrees for 35 minutes in an 8 x 8 x 2 pan.

ORANGE TOPPING FOR GINGER BREAD:

1/4 c. orange juice
1/3 c. sugar
1/2 tsp. lemon extract

Boil orange juice and sugar for 5 minutes. Add lemon extract. Pour over ginger bread 10 minutes before baking time is up. Return to oven and continue to bake. Serve with whipped cream.