Soft Ginger Bread

Don’t let anything else burn, for that matter.

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

Soft Ginger Bread

2 well beaten eggs
1 cup molasses
1/2 cup lard
1/2 cup butter
a pinch of salt
3 cups flour
1 Tbsp. ginger
1 tsp. cream tartar
1 tsp. soda dissolved in 1/2 cup milk

Bake slowly for half an hour.

Don’t let it burn.

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