Homemade Ginger Bread

1/2 c. Crisco
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
1/2 c. sugar
1 egg (unbeaten)
1 c. molasses (homemade syrup or dark Karo)
2 1/2 c. plain flour, sifted
1/2 tsp. baking powder
1 tsp. soda
1 c. boiling water

Combine Crisco, salt and spices. Add sugar gradually. Cream until light and fluffy. Add egg and beat thoroughly. Add molasses and blend. Sift flour with baking powder and soda 3 times. Add to creamed mixture, blending well. Add boiling water and beat until smooth. Pour batter in greased and floured 13 x 9 inch pans. Bake at 350 degrees for 50 to 60 minutes.

Serve in squares with whipped cream or lemon sauce.

LEMON SAUCE:

1 c. water
Juice of 2 lemons
1/2 c. sugar
1 tbsp. plain flour

Mix first 3 ingredients. Let come to a boil and stir in plain flour a little at a time.

Applesauce Raisin Bread

1 1/2 c. sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. firmly packed brown sugar
1 c. seedless raisins
1 c. uncooked rolled oats
2 eggs, beaten
1/3 c. vegetable oil
1 c. sweetened applesauce (canned or homemade)

Mix and sift flour, baking powder, baking soda, salt and spices. Stir in sugar, raisins and oats. Add eggs, oil and applesauce; stir only until dry ingredients are moistened. Pour into greased 9 x 5 inch loaf pan. Bake at 350 degrees for about 50 minutes. Do not overbake. Remove from pan immediately; cool. Wrap cooled bread and store one day for easy slicing.

Light Bread Pudding

4 slices buttered bread cut in squares
1/2 c. sugar
3 eggs
1 c. rich milk
1 tsp. vanilla

Beat eggs and sugar, add milk and vanilla, add buttered bread and bake at 300 degrees for about 40 minutes or until custard is set.

NOTE: Cinnamon or nutmeg can be lightly sprinkled on top, before baking.