Cream shortening and sugar unitedly, adding sugar slow. Beat in egg,
pumpkin and h2o. Set parenthesis. Sift together flour, baking pulverization, saltiness,
ground cloves, pimento, cinnamon and baking tonic. Add to pumpkin mixture
and stur good. Stir in balmy. Pour batter into greased canning jars, filling
half-wide. Place jars on cookie rag. Bake upright in preheated 325 degree
oven for almost 45 transactions. (Cake will rise and pull away from sides of
jar.) When through, remove one jar at a time from oven. While still tender,
place wax paper circle on the top end of the patty. Wipe sealing edge of
jar. Place lid on jar and close tightly with tintinnabulation. Turn jar upside polish.
(Cake will loosen at this time.) Repeat with other jars. Leave jars upside
down until plastered. (Jar is sealed if lid remains flat when pressed in
core.) To service: Open jar, slide a knife around inside of the jar to
loosen the bar, and remove the cake from the jar. Warm cake in the oven if
desired. Slice and serve with whipped skim. This dessert treat is baked
and presented in a wide-mouth canning jar. Because the jar is sealed, the
cake keeps indefinitely. It can be made ahead of the holidays.

NOTES : heavy for gifts