Directions:             Mix 2 cups of the flour with the baking soda             and baking powder. Mix the remaining 1 1/2 cups flour             with the ginger, cloves, cinnamon, and allspice. In a             1 quart, wide mouth canning jar, layer the             ingredients starting with the flour and baking powder             mixture, then the brown sugar, and finally the flour             and spice mixture. Pack firmly between layers. Attach             a card to the jar with the following directions:             Gingerbread Cookies 1. Empty contents of jar into a             large mixing bowl. Stir to blend together. Mix in 1/2             cup softened butter or margarine, 3/4 cup molasses,             and 1 slightly beaten egg. Dough will be very stiff,             so you may need to use your hands. Cover, and             refrigerate for 1 hour. 2. Preheat oven to 350             degrees F (175 degrees C). 3. Roll dough to 1/4 inch             thick on a lightly floured surface. Cut into shapes             with a cookie cutter. Place cookies on a lightly             greased cookie sheet about 2 inches apart. 4. Bake             for 10 to 12 minutes in preheated oven. Decorate as             desired.
             Gingerbread             has been baked in Europe for centuries. In some             places, it was a soft, delicately spiced cake; in             others, a crisp, flat cookie, and in others, warm,             thick, steamy-dark squares of "bread,"             sometimes served with a pitcher of lemon sauce or             whipped cream. It was sometimes light, sometimes             dark, sometimes sweet, sometimes spicy, but it was             almost always cut into shapes such as men, women,             stars or animals, and colorfully decorated or stamped             with a mold and dusted with white sugar to make the             impression visible.
             The             term may be imprecise because in Medieval England             gingerbread meant simply "preserved ginger"             and was a corruption of the Old French gingebras,             derived from the Latin name of the spice, Zingebar.             It was only in the fifteenth century that the term             came to be applied to a kind of cake made with             treacle and flavored with ginger.
             Ginger             was also discovered to have a preservative effect             when added to pastries and bread, and this probably             led to the development of recipes for ginger cakes,             cookies, Australian gingernuts and flavored breads.
             The             manufacture of gingerbread appears to have spread             throughout Western Europe at the end of the eleventh             century, possibly introduced by crusaders returning             from wars in the Eastern Mediterranean. From its very             beginning gingerbread has been a fairground delicacy.             Many fairs became known as "gingerbread fairs"             and gingerbread items took on the alternative name in             England of "fairings" which had the generic             meaning of a gift given at, or brought from, a fair.             Certain shapes were associated with different seasons:             buttons and flowers were found at Easter fairs, and             animals and birds were a feature in Autumn. There is             also more than one village tradition in England             requiring unmarried women to eat gingerbread "husbands"             at the fair if they are to stand a good chance of             meeting a real husband. Of course, you could always             visit Elizabeth Botham & Sons, a family-run craft             bakery on the North Yorkshire coast of England, and             sample some authentic pastries.
             If             you lived in London in 1614, your family would have             gone to the Bartholomew Fair on August 24. Of the             special cakes prepared for holidays and feasts in             England, many were gingerbread. If a fair honored a             town's patron saint, e.g., St. Bartholomew, the             saint's image might have been stamped (and even             gilded) into the gingerbread you would buy. If the             fair were on a special market day, the cakes would             probably be decorated with an edible icing to look             like men, animals, valentine hearts or flowers.             Sometimes the dough was simply cut into round "snaps."
             Gingerbread-making             was eventually recognized as a profession in itself.             In the seventeenth century, gingerbread bakers had             the exclusive right to make it, except at Christmas             and Easter. Their street cries could be heard well             into the nineteenth century, but in 1951, writer             Henry Mayhew sadly recorded that "there are only             two men in London who make their own gingerbread nuts             for sale in the streets."
             Of             all the countries in Europe, Germany is the one with             the longest and strongest tradition of flat, shaped             gingerbreads. At every autumn fair in Germany, and in             the surrounding lands where the Germanic influence is             strong, there are rows of stalls filled with hundreds             of gingerbread hearts, decorated with white and             colored icing and tied with ribbons.