Gingerbread Shortcake.

¼ cupful of Shortening

¼ cupful of Brown Sugar

1 ¼ cupfuls of Self Raising Flour

1 teaspoonful of Ginger

¼ teaspoonful of Cinnamon

¼ teaspoonful of Salt

½ cupful of Golden Syrup

1 Egg

½ teaspoonful of Soda

¼ cupful of Milk

Banana shortcake is not unusual, but banana gingerbread shortcake is.

Cream the fat, sift in the sugar gradually, then part of the mixed and sifted dry ingredients. Then beat in the golden syrup, blended with the well-beaten egg and with the milk in which the soda has been dissolved. The rest of the dry ingredients may then be added and the mixture poured into a well greased layer-cake pan and baked in a moderate oven for about 25 minutes. When done and cool, cut a square for each individual. Split them and on the under half place sliced bananas, cover and garnish with whipped cream. This gingerbread keeps well.

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