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Gingerbread Mom

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1/2 cup shortening or butter
1/2 cup sugar
1 egg well beaten
1 cup light molasses
2-1/2 cups sifted all-purpose flour
1/2 tsp salt
1-1/2 tsp baking soda
1 tsp ginger
1 cup boiling water

Stir shortening to soften. Gradually add sugar, creaming till light and fluffy. Add egg and molasses; beat thoroughly. Sift together dry ingredients; add to molasses mixture alternately with boiling water, beating after each addition.

Bake in well greased 8 x 8 x 2-inch pan in moderate oven (350) about 35 to 40 minutes or till done. Serve warm with whipped cream on top or ice cream. (This is how grandma Emily served it)
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