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Recipe for "gingerbread"

NAME

     GINGERBREAD - Traditional gingerbread, soft and chewy
     I got this recipe from a college roommate, who got  it  from
     her mother.

INGREDIENTS (makes 1 pan gingerbread)

     220 g     butter
     190 g     white sugar
     10 ml     baking soda (That's SODA, not POWDER)
     250 ml    water (boiling)
     250 ml    blackstrap molasses
     5 ml      salt
     5 ml      ginger
     5 ml      cinnamon
     275 g     white flour
     2         eggs (large)
     30 g      powdered sugar
     60 ml     diluted milk (half milk and half water)

PROCEDURE

          (1)  Preheat oven to 175 deg. C
          (2)  Cream together the butter and sugar in a bowl  big
               enough to hold the entire recipe.
          (3)  Dissolve the baking soda in 250 ml boiling  water.
               Add  that mixture, and the molasses, salt, ginger,
               cinnamon, and flour  to  the  butter-sugar  cream.
               Mix only until moistened and evenly distributed.
          (4)  Lightly beat the eggs, then add them to  the  bowl
               and beat the complete mixture well.
          (5)  Grease a 22 shallow baking pan (or a 25-cm"  round
               casserole  dish).  Pour the mixture into the dish.
               Bake for about 45 minutes, or until a poked tooth-
               pick comes out clean.
          (6)  Mix  the  powdered  sugar  and  the  diluted  milk
               together  to  form  an  icing, and brush on to the
               gingerbread.

NOTES

     Serve warm!  You can make a  refreshing  variation  on  this
     basic  recipe  by  replacing  100 g of the flour with whole-
     wheat flour, reducing the sugar to 100 g and increasing  the
     molasses to 300 ml

RATING

     Difficulty: easy.  Time: 20 minutes plus baking and  cooling
     time.  Precision: measure the ingredients.

CONTRIBUTOR

     Loretta Guarino Reid, guarino@decwrl
     DEC Western Software Laboratory
     Palo Alto, California