1 egg
¾ cup chopped nuts (optional)
Sift together first five ingredients. Melt shortening in a saucepan large enough for mixing cookies. Stir in molasses and sugar. Beat in egg. Add nuts. Gradually add flour mixture. Form dough into 2 rolls, 2 inches in diameter. Wrap in waxed paper. Chill overnight or until ready to bake. Slice ⅛ inch thick. Bake on greased cooky sheets 10 minutes or until cookies have lightly browned in moderate oven (375° F.). Cool. Store in a tightly closed tin box.
YIELD: 5 dozen cookies.
Raisin Cookies: Replace nuts with chopped raisins.
PIES
RAISIN PIE
2½ cups (15-oz. box) seedless raisins
2¾ cups water
½ cup GRANDMA’S MOLASSES