Ginger Bread

Hypothetically, a light but firm gingerbread.

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Ginger Bread

1 cup brown sugar
3 Tbsp. butter, stirred to a cream

Add 1 cup New Orleans molasses, 2 eggs. Mix well, stir dry 1 tsp. baking powder in 2-1/2 cups flour.

Put in ginger or spice to taste.

Bake in one loaf one hour.

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