GINGERBREAD:

1/2 c. sugar
1/2 c. butter
1 egg, beaten
1 c. molasses
2 1/2 c. sifted flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
1 c. hot water

Gingerbread: Cream sugar and butter. Add egg and molasses; beat together. Sift together dry ingredients and add to creamed mixture. Add hot water last and beat until smooth. Bake in greased 9 x 13 inch pan 35 minutes in 325 to 350 degree oven.

LEMON SAUCE:

1/2 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
2 c. water
1/4 c. butter
1 tbsp. grated lemon rind
3 tbsp. lemon juice

Lemon Sauce: Mix sugar, cornstarch and salt in saucepan. Gradually stir in water. Cook, stirring constantly, until it thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in rest of ingredients. Serve over gingerbread.