1 c. shortening
1 c. sugar
1/2 tsp. salt
1 c. molasses
2 tbsp. white vinegar
1 egg, beaten
5 c. flour
1 1/2 tsp. baking soda
1 tbsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves

Cream shortening, sugar and salt. Stir in molasses, vinegar and egg. Sift together and add the remaining ingredients. Chill mixture overnight. Divide dough in fourths. Roll one part of dough at a time on floured board 1/8 inch thick. Refrigerate remainder. Cut out gingerbread boys with sharp cookie cutter. Place on greased cookie sheets and bake at 375 degrees about 6 minutes. Cool slightly and remove. Decorate as desired. Cookies will keep several months in airtight container and indefinitely in freezer. makes 55 to 65 boys.