Gingerbread – from 1960’s Betty Crocker cookbook

2 1/4 cups all-purpose flour  (NOT self rising)

1/3 cup sugar

1 cup dark molasses

3/4 cup hot water

1/2 cup shortening

1 egg

1 teaspoon soda

1 teaspoon ginger

1 teaspoon cinnamon

2/4 teaspoon salt

Heat over to 325.  Grease and flour square pan 9x9x2 inches.  Measure all ingredients into large mixer bowl.  Blend 1/3 minute on low speed, scraping bowl.  Beat 3 minutes medium speed, scraping bowl occasionally.  Pour into pan.

Bake 50 minutes or until 2ooden pick inserted in center comes out clean.

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Lemon Sauce – this recipe is from my mother

1 cup sugar

1/2 cup butter ( 1 stick)

1 lemon ( juice and zested or grated rind)

1/3 cup boiling water

1 egg, beaten

Combine sugar, butter and water in top of double boiler.  When butter is melted, add lemon juice and zest.  Add egg slowing, stirring while adding.  Cook to the consistency of cream.

( I cooked mine in a regular saucepan over med/low heat, stirring constantly with a blunt ended wooden scraper. Just found out this is called a roux spoon. Very very handy for stirring  things that are thickening.)