---------- Recipe via Meal-Master (tm) v8.02
  Categories: Penndutch, Cakes
       Yield: 1 servings
       1 x  *pastry
       1 x  *liquid:
     1/2 c  Molasses
       1 ea Egg yolk, well beaten
     1/2 T  Soda
       1 x  *dissolved in:
     3/4 c  Water, boiling
       1 x  *crumbs:
     3/4 c  Flour
     1/2 c  Brown sugar
       2 T  Shortening
     1/8 t  Nutmeg
     1/8 t  Ginger
     1/8 t  Cloves
     1/2 t  Cinnamon
     1/4 t  Salt
   Combine the ingredients for the liquid part mixing well. Combine the
   dry ingredients for the crumbs, working in the shortening. Line a pie
   pan with pastry. Make alternate layers of crumbs and liquid. Top with
   crumbs and bake at 450-F until crust edges start to brown. Reduce heat
   to 350-F and bake until firm (about 20 minutes).
   Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
   Arts Press, 1936.