1 c. shortening
1 c. sugar
2 eggs
3/4 c. molasses
1/2 c. sour milk or buttermilk
4 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. allspice
1/4 tsp. ginger

Cream sugar and shortening, beat in eggs. Add remaining ingredients and mix well. Refrigerate. Roll thick and cut with Spam can. Bake in 350°F oven. Cool and frost.

MARSHMALLOW FROSTING:

3/4 c. sugar
1/3 c. boiling water
1 large tbsp. marshmallow cream
white of 1 egg

Put sugar and boiling water in saucepan, stirring occasionally, until sugar is dissolved, then boil without stirring until syrup will thread when dropped from tip of spoon. Add marshmallow cream and pour gradually on beaten white of egg, beating constantly. Place over hot water and fold over and over for 3 minutes; remove from heat and continue folding until the right consistency to spread.