Ginger Snaps — XML source

This is the XML source stored for this recipe. The browser normally transforms it with style/recipe.xsl.
<?xml version="1.0" encoding="UTF-8"?>
<!DOCTYPE recipe SYSTEM "../../dtd/recipe.dtd">
<?xml-stylesheet type="text/xsl" href="../../style/recipe.xsl" ?>
<!-- Transcribed from an original family recipe card for the Trillium University Cookbook. -->

<recipe>
	<title>Ginger Snaps</title>
	<cook></cook>
	<category>Cookies</category>
	<description>From your house to my house to your house.</description>
	<prep_time></prep_time>
	<illustration href="../../images/recipes/ginger-snaps-card.jpg" />
	<ingredients>
		<item>1 1/2 cups shortening</item>
		<item>2 cups sugar</item>
		<item>2 eggs</item>
		<item>1/2 cup molasses</item>
		<item>4 cups flour</item>
		<item>2 teaspoons baking soda</item>
		<item>2 teaspoons cinnamon</item>
		<item>2 teaspoons cloves</item>
		<item>2 teaspoons ginger</item>
		<item>Sugar for rolling</item>
	</ingredients>
	<directions>
		<step>Put ingredients together in the order given.</step>
		<step>Roll into balls.</step>
		<step>Roll the balls in sugar.</step>
		<step>Place 2 inches apart.</step>
		<step>Bake at 375°F for 15 to 18 minutes.</step>
	</directions>
	<yield>5 dozen</yield>
	<comment>Transcribed from Frank&#x27;s mother&#x27;s handwritten recipe card.</comment>
</recipe>