Gingerbread Mixture - cooking recipe

Ingredients

8 c. flour
2 1/4 c. sugar
3 Tbsp. ginger
1 Tbsp. cloves
1 Tbsp. salt
2 1/4 c. shortening of your choice
2 Tbsp. baking powder
3 Tbsp. cinnamon

Preparation

Sift together twice all ingredients except shortening.
Cut shortening into dry ingredients with 2 knives or pastry blender until mixture resembles cornmeal.
Store in a tight jar or can in refrigerator.
Makes enough mixture for 6 to 8-inch square pan of gingerbread.
The mixture will keep 3 months, as long as shortening stays sweet.