Instructions: Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut in the shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight contaniner and label Gingerbread Mix. Store in a cool, dry place and use within 10 to 12 weeks.

Makes about 13 cups of mix.

VARIATION: Substitute 2 cups of brown sugar for granulated sugar.

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