4 : 1/2 c Unsifted all-purpose flour
2 : ts Ground cinnamon
2 : ts Ground ginger
1/4 : ts Ground cloves
1/4 : ts Salt
1 : c Vegetable shortening
3/4 : c Sugar
1 : c Light molasses
1 : lg Egg
About : About 14 yards 1/4 or 1/8
-inch-wide : -inch-wide red ribbon (opt.)
1 : c Melted solid Crisco
1 : c Granulated sugar
1 : c Light or dark Karo
2 : x Large eggs
5 : 3/4 c Flour
1 : ts Baking soda
1 : ts Salt
2 : ts Ginger
2 : ts Cinnamon
1 : ts Cloves
1 : ts Nutmeg
1 : Recipe gingerbread dough
Paper : Paper for patterns;
0: *Canadian all purpose flour is very hard; the American equilvant is bread flour This recipes comes from the town of Fergus, Ontario, founded by two Scots in the 1880s
1: A girdle is a large cast iron pan
2: Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot
3: (To test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the pan is hot enough
4: ) Meanwhile in a large mixing bowl, stir flour, baking powder, salt and sugar; with fingertips, rub in shortening or lard till crumbly
5: Whisk egg with 1 cup of the milk
6: Make a well in the centre of the dry ingredients; pour in the liquid
7: With wooden spoon, stir to make soft, but not sticky dough, adding more milk as needed
8: Turn out onto floured board, knead 3 or 4 times
9: Pat or roll to no more than 1/4 - 1/2 inch
10: With sharp knife, cut into small triangles
11: Place a few at a time on pan; cook, rotating scones occasionally for 5 to 6 minutes or until bottoms are browned
12: Serve hot
13: MAKES: approx 2 DOZEN SOURCE: _From Our Mother's Kitchens_ From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini