1 c. milk
3 1/8 c. sifted soft-wheat flour
1/3 c. fat
1 egg
1/2 tsp. baking soda
4 tsp. baking powder
1/2 c. sugar
1 c. molasses
1/2 tsp. salt
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. cinnamon

Mix and sift the dry ingredients. Stir the liquid into the dry ingredients. For a shallow loaf the oven should be moderate (about 375 degrees); if muffin pans are used, the oven should be fairly hot, or about 400 degrees.

In this recipe sour milk may be used instead of sweet in the same quantity. In that case the soda should be increased to a scant teaspoon, and the baking powder decreased to 2 teaspoons.

CHEESE FILLING FOR GINGERBREAD:

2 neufchatel or cream cheese
2 c. chopped dates
1 c. chopped nuts
1/2 tsp. salt
Cream

Mash the cheese and mix with it enough cream to give it the consistency of a soft filling. Add the dates, nuts, and salt, and mix well. Split open a thick loaf of hot gingerbread, spread the cheese mixture on the lower half, replace the upper and press it down lightly. The quantity of cheese filling given here is enough for a loaf of gingerbread about 8 by 10 inches. Serve the gingerbread while still hot.