1/2 c. shortening
1 c. sugar
2 eggs
3 c. sifted flour
1 tsp. nutmeg
2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ginger
1/2 c. boiling water
1/2 c. molasses

TOPPING:

1/4 c. flour
1/4 c. soft shortening or butter
1/2 c. brown sugar
2 tsp. cinnamon
1/2 c. chopped nuts

Cream shortening and sugar. Beat in eggs, one at a time. Sift flour, soda, salt and spices together, and add to creamed mixture alternately with water and molasses, combined together. Beat well. Bake in greased 8 x 11 inch pan at 325 degrees for 30 to 40 minutes.

For topping: combine ingredients, sprinkle them over surface of the gingerbread when it is partially baked. Put back in oven to bake until done, about 5 or 10 minutes longer. Gingerbread is good cut into squares and served hot with raisin sauce.