| 1 | Sift dry ingredients together into a large bowl, mixing well. |
| 2 | With a pastry blender, cut in the shortening until evenly distributed. |
| 3 | Mixture will resemble cornmeal in texture. |
| 4 | Put in a large airtight contaniner and label gingerbread mix. |
| 5 | Store in a cool, dry place and use within 10 to 12 weeks. |
| 6 | Makes about 13 cups of mix. |
| 7 | Variation: substitute 2 cups of brown sugar for granulated sugar |
