Gingerbread

1 c. Crisco
1 c. sugar
2 tsp. soda (in milk)
1 c. dark molasses
1 tsp. ginger
1 tsp. cloves
1 c. buttermilk
4 c. sifted flour
1/4 tsp. salt
4 eggs
1 tsp. cinnamon

Cream butter and sugar, add one egg at a time and beat. Sift dry ingredients together and add alternately with milk to creamed mixture. Add molasses. Cook in greased and floured muffin tins at 350 for 20- 25 minutes. Raisins or pecans may be added before cooking or serve with lemon sauce.