Refrigerator Gingerbread

(“An Original Recipe” from a Church recipe book, at least 50 years old)

1 cup Molasses

1 tsp soda (add to molasses)

1 cup milk

4 cups flour

1 tsp baking powder

3 eggs

1 cup sugar

1 cup fat (bacon for economy)

1 tsp ginger

1 tsp. Cinnamon

pinch clove

pinch salt

raisins and nuts if desired

This makes a very large gingerbread: 4 fair-sized pans. Bake as you want, the longer it is kept in the refrigerator, the better the flavor. I have kept this a month before baking. I did this 25 years ago when frozen pies and cakes were unheard of. Bake at 375 degrees