1 c. sugar
4 tsp. ground coriander
3 1/2 tsp. baking powder
3 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground cloves
4 c. sifted all purpose flour

Mix all the ingredients except flour and mix them very well. Add flour and mix well. Divide into two batches. Store.

GINGERBREAD:

1 c. boiling water
3/4 stick (6 tbsp.) unsalted butter, cut into small bits
3/4 c. light unsulphured molasses
1 batch (2 1/2 c.) gingerbread mix
1 egg plus 1 egg yolk

Preheat oven to 350 degrees. Butter and flour an 8 x 8 inch baking pan. Combine boiling water, butter bits, and molasses. Let cool to lukewarm. Empty mix into bowl and stir in the lukewarm liquid. Beat well the egg and egg yolk. Stir into the batter. Scrape the batter into prepared pan and bake for about 45 minutes. Makes 1 eight inch square cake.

GINGER COOKIES:

1/2 stick (4 tablespoon) unsalted butter, melted and cooled
2/3 c. light unsulphured molasses
2 eggs, well mixed
1 batch (2 1/2 c.) gingerbread mix

Preheat the oven to 375 degrees. Butter two large cookie sheets. Mix the butter and the molasses thoroughly in a bowl; then mix in the eggs. Stir in the mix, blending the dough just until dry ingredients are well dampened. Drop the dough by teaspoonfuls onto the baking sheet. Bake cookies for 6 to 8 minutes.