|Milk||3⁄4 Cup (12 tbs)|
|Sifted flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground ginger||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Molasses||3⁄4 Cup (12 tbs)|
1. Preheat oven to moderate (350° F.). Grease an 8 x 8 x 2-inch pan.
2. Add the vinegar to the milk and set aside. Sift together twice the flour, baking powder, soda, salt and spices.
3. Cream the shortening, add the sugar gradually and cream well. Add the egg and whip until fluffy. Add the molasses and mix.
4. Add dry ingredients, about one-quarter at a time, alternately with the by this time curdled milk. Stir only until mixed after each addition. Turn into prepared pan and bake forty-five to fifty minutes, or until bread rebounds to the touch when pressed gently in the center.