INGREDIENTS

INSTRUCTIONS

Preheat oven to 325-degrees (NO higher).  Sterilize 5 (12 oz) Ball
Quilted Crystal (#14400-81400) jam/jelly  canning jars, lids and rings
by boiling them for 15 minutes. Remove  the jars from the water and
allow them to air-dry on your counter  top; leave the lids and rings in
the hot water until you're ready to  use them.  Once the jars are cool
enough to handle, use a pastry brush to grease  them with shortening
(DO NOT use butter, margarine, PAM or Baker's  Secret); set aside.  In
a large bowl, combine flour, sugar, baking soda, baking powder,  salt,
ginger, cinnamon and cloves. Stir in margarine, water and  molasses
until well blended. Divide batter among the 5 jars (they  should be
about 1/2 full). Place jars onto a cookie sheet or they'll  tip over.
Bake in preheated 325-degree oven for 35 minutes or until cake tester
inserted in center comes out clean. Move the jars around in the oven
while they're baking, so they'll bake evenly.  Have your HOT lids
ready. Using HEAVY-DUTY MITTS (the jars ARE HOT!)  Take one jar at a
time from the oven and place a lid on, then the  ring. Tightly screw on
lids--do it FAST because the lid gets REAL  hot! Allow jars to cool on
your countertop.  Once the jars are cool, decorate with round pieces of
cloth. Unscrew  the ring (the lid should be sealed by now) and place a
few cotton  balls or a wad of batting on top of the lid (makes it
poof-y on top),  then a piece of cloth (about 3" larger than the lid)
on top and screw  the ring back on. Decorate as desired. I used pinking
shears to cut  the cloth rounds out, otherwise some material will start
to unravel.  A hot glue gun is INVALUABLE--glue on dried flowers, bows,
ribbons,  etc.  Posted in COOKING by: Sandee Eveland 8/31/93  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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