Good Gingerbread

Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In a large bowl, cream the shortening. Add the sugar gradually. Add the egg and beat well. In a separate bowl, stir the molasses into the milk. Sift the dry ingredients together. Add the dry ingredients alternately with the milk mixture to the shortening mixture. Mix until smooth. Pour the mixture into the prepared pan and bake for about 35-40 minutes, or until the top is brown and a toothpick inserted in the middle comes out clean. Rosa Lee (Doc's wife) recommends checking it after 30 minutes to account for variations in different ovens. You can also use this recipe for one large loaf pan of 1-1/2 dozen cupcakes.