8 cups flour
2 cups sugar
1/4 cup baking powder
1 tablespoon salt
1 teaspoon baking soda
1 teaspoon cloves
1 tablespoon ginger
1 tablespoon cinnamon
2 cups shortening
(See Variation in NOTES)

In a large bowl, sift together flour, sugar, baking powder, salt,
baking soda, cloves, ginger and cinnamon. Mix well.

With a pastry blender, cut in shortening until evenly distributed.
Mixture will resemble cornmeal in texture. Pur in a large airtight
container. Label. Store in a cool, dry place. Use within 10 to 12
weeks. Makes about 13 cups of Gingerbread Mix

NOTES : Substitute 2 cups of brown sugar for granulated sugar

Yield:"13 cups"