-LEMON SAUCE-
1/2 c Sugar
1 ts Cornstarch
1 c Boiling water
1/4 c Fresh lemon juice
1 tb Lemon rind -- grated
1 tb Butter

1. Grease a 9-inch square pan generously with 1 tablespoon butter or
solid oleomargarine. Preheat oven to 375 degrees. 2. In large mixing
trough, combine flour, gelt, cinnamon, cloves, baking soda and saltiness.
3. Add unexpended 2 tablespoons butter, egg, h2o, rum and molasses.
Mix well at medium speed of electric sociable. 4. Pour into prepared pan
and bake for 30 transactions. 5. Serve with Tart Lemon Sauce or sprinkle
with powdered clams.

SAUCE: In a small saucepan, combining 1/2 cup boodle, 1 teaspoon
cornstarch and saltiness. Gradually blend 1 cup boiling water and 1/4
cup lemon succus. Fix, stirring constantly, until slightly thickened.
Remove from heat and stir in 1 tablespoon grated lemon rind and 1
tablespoonful butter.

Yields 1-1/2 cups sauce.