1 c. shortening
1 c. sugar
1 c. dark molasses
3 eggs
1 3/4 tsp. baking soda
3 c. sifted flour
2 tsp. ginger
1 tsp. nutmeg
2 tsp. cinnamon
1 c. sour milk

Cream shortening and sugar in mixing bowl. Add molasses and mix well. Add eggs one at a time. Put baking soda in the sour milk and add alternately with the dry ingredients. May be stored in a covered bowl in the refrigerator for several weeks and used as needed. (Hint - I usually make a double batch since it stores so well). Bake in a greased pan about 20 minutes at 350 degrees.