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Better Homes and Gardens: Pies and Cakes 1966
Gradually add 1/2 cup sugar to 1/2 cup shortening, creaming till light. Add 1 egg and 1/2 cup light molasses; beat thoroughly. Sift together 1 1/2 cup sifted all-purpose flour, 3/4 teaspoon salt, 3/4 teaspoon soda, 1/2 teaspoon ginger and 1/2 teaspoon cinnamon. Add to creamed mixture alternately with 1/2 cup boiling water, beating after each addition. Bake in well-greased 8x8x2 inch pan in moderate oven (350 degrees) 35-40 minutes or till done. Serve warm with Citrus Fluff.
In small saucepan, beat 1 egg; add 1/2 cup sugar, 1 teaspoon grated orange peel, 1 teaspoon grated lemon peel, and 2 tablespoons lemon juice. Cook and stir over low heat till thick, about 5 minutes. Cool thoroughly. Fold in 1 cup whipping cream, whipped. Chill. Spoon onto squares of warm gingerbread. Garnish with a twist of orange. Makes about 2 cups topping.