1/2 c. butter
1/2 c. sugar
1 c. molasses
1 egg
1 1/2 tsp. baking soda
1 c. hot water
2 1/2 c. flour
1 tsp. ginger
1 tsp. cinnamon
1 tsp. allspice

Cream shortening and sugar. Stir in egg and molasses. Stir soda into the hot water and add alternately to the creamed mixture with the flour which has been sifted with the spices. Pour into a greased and floured 9 inch square pan. Bake at 350 for 40-45 minutes. Serve with Lemon Sauce.

LEMON SAUCE:

Mix:

1/2 c. sugar
1 tbsp. cornstarch
1/8 tsp. each salt and ground nutmeg

Add:

1 c. boiling water

Cook and stir until thick. Blend in 2 tablespoons each butter and lemon juice. (Two drops yellow food coloring may be added for a more lemon color.) Serve over squares of Gingerbread.