1/2 gal. sorghum
1 1/2 lbs. lard or Crisco
1/2 c. baking soda
2 tbsp. cinnamon
2 tbsp. nutmeg
1 tbsp. cloves
1 c. applesauce
1 lb. chopped dates
1 lb. raisins
1 tsp. salt
2 c. brown sugar
About 5 lbs. flour

Use a large pan for the mixing.

Heat sorghum and lard or shortening together on stove until melted. Remove from heat.

Add baking soda and stir well. Add cinnamon, nutmeg, cloves, applesauce, dates, raisins, salt and brown sugar.

Stir in only enough flour to make a stiff dough. Shape into rolls and wrap in wax paper. Refrigerate for 2 hours or overnight.

Cut into 1/4 inch slices and bake in a preheated oven 350°F for about 10 minutes. Do not over-bake or cookies will be dry.

Rolls may be sliced and baked as needed, or they will keep in freezer indefinitely if well wrapped.