2 c. sifted flour
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ginger
1/4 tsp. cloves
2/3 c. shortening
1/3 c. sugar
1/4 c. light molasses
2 tsp. grated lemon rind
3 tbsp. lemon juice
1 egg
1 1/2 c. seedless raisins
3/4 c. chopped pecans

Sift all dry ingredients. Cream shortening and sugar then beat in molasses, lemon rind, juice and egg. Stir in dry ingredients, raisins and nuts. Spread into greased 15 x 10 x 1 inch pan and smooth top carefully. Bake about 20 minutes at 350 degrees or until browned. Cool slightly and spread with lemon frosting. Cut into 3 x 2 inch bars.

LEMON FROSTING:

1 cup sifted confectioners' sugar. Blend with 1 tablespoon lemon juice, 1 teaspoon vanilla and about 3 tablespoons milk. Make a thin spreading consistency. Add 1 teaspoon grated lemon rind if desired and spread on bars.