4 1/2 c. sifted flour
1 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. ground cinnamon
2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1 c. melted shortening or part butter
2 eggs
1 c. molasses
1 c. sour milk or buttermilk
1 c. raisins
1/2 c. chopped nuts

Sift together flour, ginger, nutmeg, cinnamon, baking soda and salt. Cream sugar and shortening until light. Add eggs, 1 at a time, beating well. Mix in molasses and sour milk. Add flour mixture and mix well. Fold in raisins and nuts.

Drop by teaspoons on greased baking sheet or pinch off pieces of dough about 1 1/2 inches in diameter. Pat each into 4 inch circles on greased baking sheets. Bake at 350 degrees 8 to 10 minutes for small cookies, 10 to 15 minutes for large. Do not overbake or cookies will not be soft. Makes 8 to 9 dozen small cookies.

NOTE: To make sour milk, add 1 tablespoon vinegar or lemon juice to enough whole milk to make 1 cup. Let stand 5 minutes before using.