Ginger Cakes

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Title: GINGER CAKES
Categories: Penndutch, Muffins
Yield: 1 servings

1 c Shortening
1 c Brown sugar
2 ea Egg, well beaten
1 c Molasses
4 c Flour
1 t Soda
1 T Water, boiling
1 t Ginger
1 pn Salt

Use a mixture of butter and lard for the shortening.
Cream the shortening and sugar together. Add eggs and beat thoroughly.
Add the molasses and baking soda which has been dissolved in the
boiling water. Sift the flour and ginger together and combine with
other ingredients. Mix well. Pour into well-greased muffin pans and
bake at 350-F about 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

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