In a bowl cream together the margarine and sugar until smooth, then stir in molasses and egg yolk. In a separate bowl, mix the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg. Now, blend it into the molasses mixture until smooth. Cover this and stick it in the refrigerator for at least an hour, if not more.
Once removed from the refrigerator set your oven to 350 degrees. On a lightly floured surface roll out your dough to about a quarter of an inch thick. Cut into your gingerbread centipede shape and place onto an ungreased cookie sheet. Bake for 8-10 minutes until firm. Let cool then decorate with icing and rains, among other things of your choice!