3 eggs
1 c. sugar
1 c. molasses
1 c. oil
1 tsp. powdered cloves
1 tsp. ginger
1 tsp. cinnamon

Place all above ingredients in a large bowl and beat well. Dissolve 2 level teaspoon baking soda in 1/8 cup hot water. Add to beaten mixture. Sift in 2 cups flour. Beat well. Add 1 cup boiling water, and beat lightly and quickly. Pour into rectangular pans and bake 45 minute in a moderate oven. The batter will seem incredibly thin. DO NOT MAKE THE MISTAKE OF ADDING MORE FLOUR. If bakes into the most delicate and delicious gingerbread I have ever eaten. Serve hot in squares and top with generous mounds of unsweetened whipped cream.

Since whipped cream in suppose to be out for the duration, our choice for a topping is:

CUSTARD SAUCE:

3 tbsp. sugar
1 tbsp. cornstarch
Dash of salt
1 egg, separated
1 1/4 c. milk
Grated orange rind

Blend sugar, cornstarch, salt, egg yolk, add to scalded milk, cook over hot water.