2 1/2 c. flour
1 1/2 tsp. baking soda
2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. packed brown sugar
1 egg
1 c. molasses
1 c. hot water
Lemon Sauce

Stir together flour, baking soda, ginger, cloves, salt; set aside. In large bowl, beat butter, sugar, and egg until fluffy. Beat in molasses until well blended. Gradually stir in flour mixture. Stir in hot water until well blended. Pour into greased floured 13 x 9 x 2 baking pan and bake in preheated 350 degree oven to 30 minutes or until pick inserted in center comes out clean. Cut in square and serve warm or at room temperature with Lemon Sauce.

LEMON SAUCE:

In small saucepan stir together 1/2 cup sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt until well blended. Gradually stir in 1 cup hot water until smooth. Cook and stir over medium heat until mixture boils and thickens. Stir in 1 tablespoon grated lemon peel, 1 tablespoons butter, juice of 1 lemon and 8 thin slices of lemon. Serve warm over gingerbread squares.