Light Gingerbread

This is a recipe of your Great, Great Grand Mother Henderson and it was a favorite of your Great Grand Father Roberts.

½ c boiling water

½ tsp salt

½ c shortening

½ tsp baking powder

½ c brown sugar

½ tsp soda

½ c molasses

¾ tsp ginger

1 well beaten egg

¾ tsp cinnamon

1 ½ cup flour

Pour water over shortening.  Add sugar, molasses, egg.  Beat well

Add dry ingredients.  Beat until smooth.  Bake in 8” pan @ 150* for 35 minutes.

Cool in pan.  Serve with lemon sauce.

LEMON SAUCE

½ c sugar

1 ½ Tbsp cornstarch

dash salt

dash nutmeg

1 ½ c boiling water

2 Tbsp butter

1 ½ Tbsp lemon juice

Stir dry ingredients together.  Add boiling water.  Boil until thick.  Add lemon juice and butter, stir and serve over gingerbread.