->Gingerbread <-

1/2 cup sugar

1 tsp. vanilla

1/2 cup water

2 cups half-ripe, plantains, sliced

2 1/3 cups flour

1/2 tsp. salt

1 1/2 tsp. baking soda

1 tsp. ginger

1 tsp. cinnamon

1/4 tsp. clove

1/4 tsp. nutmeg

1/3 cup butter

1 cup molasses

1 cup sour milk (or 2/3 cup boiling water)

Buttered 9-inch square baking pan heavily. Make a syrup of the

sugar, vanilla, and 1/2 cup water. Cook plantains in this syrup

lightly. Drain. Slice plantains into coin-size pieces and spread

evenly over bottom of buttered pan. Sift all dry ingredients and spices. Set aside. Put butter and molasses into a saucepan and bring to boiling point. Add milk (or water) and dry ingredients

alternately. Beat vigorously. When smooth, pour mixture over

350 F. for 50 to 55 minutes until done.

Let stand for 5 minutes. Loosen with spatula. Turn upside down

on serving plate. Cut in squares to serve. (Whipped cream topping

may be used.) Serves 8.