1/2 c. sugar
1 egg, well beaten
2 1/2 c. all-purpose flour
1 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
1/2 tsp. salt
1 c. shortening
1 c. dark molasses
1 1/2 tsp. baking soda
1 c. hot water

Cream sugar and shortening. Add beaten egg and molasses; blend. Sift dry ingredients together and add to creamed mixture alternately with hot water. Begin and end with flour. (Batter will be thin.) Turn onto greased pan (8 1/2 x 13 x 2 inches). Bake at 350 degrees for 35 minutes. Cut into 15 squares. Serve hot or cold with lemon sauce.

LEMON SAUCE:

1/2 c. sugar
2 tbsp. flour
3/4 c. cold water
2 tbsp. butter
1 egg, beaten
Grated rind & lemon juice from 1 lemon

Mix sugar and flour together; add water, butter and lemon rind. Cook over medium heat, stirring constantly until thickened. Add lemon juice and beaten egg, very slowly, mixing a little of the egg with the hot batter, stirring to keep from cooking the egg. When mixed return to heat and cook a few minutes longer until blended and smooth. Chill and serve over gingerbread.