2 c. flour
1 c. sugar
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 c. solid shortening
1 egg
2 tbsp. molasses
1 c. sour milk
1 tsp. baking soda

Mix flour, sugar, ginger and cinnamon; cut in shortening as you would for pie pastry. Set aside 1/2 cup of this mixture for the top of the ginger bread. To remaining flour mixture add egg, molasses, sour milk and baking soda. Beat by hand 100 to 150 strokes.

Pour into greased 8 or 9 inch square pan. Sprinkle the reserve 1/2 cup of flour mixture over top of the ginger bread. Bake at 375 degrees for 35-40 minutes. Serve warm with ice cream or whipped topping. (If you don't have sour milk add 1 tablespoon vinegar to whole milk.)