Ginger Sauce I

1 quart brown sugar 1 quart mild molasses 1 1/2 cups water 4 tablespoons margarine

1 cup vinegar or 1/2 cup lemon juice

2 tablespoons ginger 1/4 teaspoon salt

Mix sugar, salt, and ginger; add molasses, fat, vinegar, and water; simmer ten minutes. Serve hot.

Ginger Sauce II

2 cups butter 1 tablespoon lemon juice

6 cups light brown sugar 2 tablespoons ginger

Chop preserved ginger very fine, and mix with ginger syrup before measuring. Stir butter till creamy; add sugar gradually, beating hard. When smooth and creamy, add ginger, and slowly the lemon juice.