Cream together:

2 c. brown sugar
1 c. shortening (lard or butter)

Add:

3 eggs
1 tsp. vanilla
4 c. flour
1 heaping tsp. baking soda
1/2 tsp. salt

Roll dough into 2 rolls. Cool in refrigerator until dough will slice easily (2 inches diameter rolls).

FILLING:

1 box raisins
1 egg, slightly beaten
2 tbsp. cornstarch, heaping
1 c. sugar

Cook raisins with enough water just to cover. Mix sugar and cornstarch together. Stir in egg, sugar and cornstarch to thicken. Cook about 5 minutes. Cool.

Put 1 slice of dough on cookie sheet. Place 1 spoonful of filling on top and place second slice on top of filling. No need to seal edges. They will cook together and seal theirself. Bake at 350 degrees.

Three Springs' oldest resident