3 eggs
1 c. sugar
1 c. Crisco
1 c. sorghum molasses
3 c. flour
1 c. buttermilk
1 tsp. baking soda
1 tsp. salt
3 tsp. ginger
1 tsp. cinnamon
1 tsp. vanilla

Cream sugar and shortening. Add molasses and eggs. Sift together dry ingredients. Gradually alternate dry ingredients and buttermilk to egg mixture. Blend all together. Pour into a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 45 minutes or until done.

LEMON SAUCE:

1 c. sugar
3 tbsp. flour
1 1/2 c. water
1 tbsp. butter
1/4 tsp. nutmeg
1 tsp. lemon extract or 2 tbsp. juice

Combine sugar, flour and water in sauce pan. Add lemon juice and butter. Cook over medium heat, stirring constantly until thickens. Serve over warm gingerbread.