Memaw has her version of gingerbread in Just Plain Cooking.
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/3 cup shortening
1/2 cup sugar
1/3 cup molasses
1/2 cup boiling water
Sift together first 6 ingredients.
Cream shortening and sugar.
Add molasses and egg. Beat well.
Blend in dry ingredients gradually. Mix thoroughly.
Add 1/2 cup boiling water and stir until smooth.
Bake in well greased 8" x 8" square pan in a moderate oven at 350 degrees F for 15 to 20 minutes or until done.
Serve warm with a lemon sauce.
Lemon Sauce (Memaw's)
2/3 cup sugar
2/3 cup water
1 egg yolk
3 tablespoons flour
Juice and grated rind from one lemon
Mix sugar, flour, and water in a sauce pan.
Heat over medium heat until it comes to a boil and begins to thicken. Stir constantly.
Beat egg yolk in a cup. Gradually add a little hot mixture to the beaten egg. Stir so the egg will not turn to scrambled egg. Add egg to hot mixture. Blend well.
Remove from heat and add lemon juice and rind.
Spoon over cake.
(I ate this version of gingerbread and thought that the lemon sauce on top was good, but personally, I like gingerbread all by itself. No sauce is needed!)