The Howe Enterprise Thursday, January 22, 1970 pg 7 Favorite Recipes ICE BOX GINGERBREAD by Miss Leta Mae Bennett Cream well: 1 or 2 sticks margarine; 1 cup sugar. Add: 1 cup dark Grandma Mollasses, 3 eggs, one at a time, 2 teaspoons ginger, 2 teaspoons cinnamon, 2 teaspoons nutmeg; 1/2 teaspoon salt. Add alternately: 3 cups sifted flower and one cup buttermilk to which 1 3/4 teaspoons soda has been added. Store in refrigerator in closed jar until needed. Bake at 350 degrees.

Howe History
Susan Hawkins
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