3/4 c. Crisco
1 c. sugar
1 egg
1/4 c. light molasses
2 1/2 c. flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. ginger
3/4 tsp. cloves
1/2 tsp. salt
1/2 c. chopped walnuts
1/2 c. seedless raisins

Cream sugar and shortening; add egg and molasses and mix until well blended. In a separate bowl, sift the next 6 ingredients. Gradually add dry ingredients to the first mixture and stir well. Add nuts and raisins. Mix thoroughly. Dough will be stiff. turn dough out on clean counter top. Form each part into a 12 inch roll. Place 2 rolls on an ungreased cookie sheet, leaving room on all 4 sides for expansion. Press rolls down gently to make 3/4 inch high by 1 1/2 inch wide size. Bake 10 minutes at 370 degree oven. Remove from oven; let cool on cookie sheet and finish cooling on cake rack. Store in air-tight container.