2 c. raisins
1 c. water
1 tsp. baking soda
4 c. sifted flour
1 tsp. baking powder
2 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1 c. shortening
2 c. sugar
3 eggs
1 tsp. vanilla
1 c. chopped walnuts

Combine raisins and water in 2 quart saucepan. Cook over medium heat until mixture comes to a boil. Cover and simmer 5 minutes. Remove from heat. Drain liquid, reserving 1/2 cup. Combine raisins with reserved liquid. Cool to lukewarm and stir in baking soda; set aside.

Sift together flour, baking powder, salt, cinnamon, nutmeg and allspice; set aside.

Cream together shortening and sugar in bowl until light and fluffy using electric mixer. Add eggs, one at a time, beating well after each addition. Blend in vanilla and raisin mixture. Gradually stir dry ingredients into creamed mixture, mixing well. Stir in walnuts.

Drop by rounded teaspoons, about 3 inches apart on greased baking sheet. Bake in 400 degree oven 8 to 10 minutes or until golden brown. Remove from baking sheet.

Makes about 6 1/2 dozen.