7 c. flour
1 tbsp. salt
1 tbsp. ground ginger
1/2 tsp. allspice
1 tsp. ground cloves
1 tsp. nutmeg
3/4 c. hot water
1/4 c. rum
2 tsp. baking soda
2 c. dark molasses
1 c. shortening
2 c. sugar

Add hot water to the rum and add baking soda to the molasses. Cream the shortening with the 2 cups of sugar. Add sifted dry ingredients, water and rum and molasses mixtures to the creamed mixture, 1/2 at each time. Chill dough, even overnight as it needs to be quite stiff. Roll out to 1/4 inch thickness. Traditionally it should be cut with 4 inch round cutter to make big round cookies.