Shortening ½ cup Brown sugar, packed ⅓ cup Egg 1 Light molasses ½ cup Flour, unsifted 1½ cups Salt ½ teaspoon Baking soda ¾ teaspoon Ginger ½ teaspoon Cinnamon ½ teaspoon Boiling water ½ cup _Preheat oven to 350°F. (moderate). Grease an 8- by 8- by 2-inch baking pan._ Beat shortening and sugar until creamy. Add egg and molasses; beat well. Mix dry ingredients thoroughly. Add to molasses mixture alternately with boiling water. Beat after each addition. Pour batter into pan. Bake 35 to 40 minutes. Serve warm. Cheesecake _9-inch cake, 12 servings_ Zwieback crumbs 1 cup Butter or margarine, melted 2 tablespoons Sugar 2 tablespoons Cinnamon ¼ teaspoon Cream cheese, softened 16 ounces Sugar ½ cup Flour 2 tablespoons Salt ½ teaspoon Lemon rind, grated 1 lemon Lemon juice 1 lemon Egg yolks 5 Sour cream 1 cup Vanilla ½ teaspoon Egg whites 5 Mix crumbs, melted fat, sugar, and cinnamon. Line bottom of 9-inch spring-form pan with ¾ cup crumbs, saving remaining crumbs for top. _Preheat oven to 325°F. (slow)._ Beat cheese until soft. Mix in sugar, flour, and salt. Stir in lemon rind and juice. Add yolks one at a time, beating after each addition. Add sour cream and vanilla. Mix well. Beat egg whites until stiff. Fold egg whites into cheese mixture. Pour mixture into pan. Cover with remaining crumbs. Bake 1 hour or until set. Cool on cake rack. Refrigerate. Sponge cake roll _8 servings_ Cake flour, unsifted 1 cup or All-purpose flour, unsifted 1 cup less 2 tablespoons Baking powder 1 teaspoon Salt ¼ teaspoon Eggs 3 Sugar 1 cup Water ⅓ cup Vanilla 1 teaspoon Confectioner’s sugar ¼ cup Filling As desired _Preheat oven to 375°F. (moderate). Line a 15- by 10- by 1-inch pan with foil or heavy paper; grease._ Mix flour, baking powder, and salt thoroughly.