1 c. white sugar
1 c. molasses
1 c. cooking oil (lard in the olden days)
1 egg
1 tsp. vanilla
2/3 c. cold water
4 1/2 c. white flour
1 tsp. cream of tartar
4 tsp. baking soda
3/4 tsp. ground cloves
2 tsp. cinnamon
1 1/2 tsp. ginger
1/2 tsp. nutmeg
1 1/2 c. seedless raisins

Combine sugar and wet ingredients in large bowl and beat well. Sift together all dry ingredients and mix by hand into the wet. Add raisins and stir in well. Chill dough for 1 to 2 hours. Dorp by teaspoonfuls onto non-stick cookie sheets about 3" apart. Bake in 325 degree oven for about 12 minutes or until middle of cookie will spring back when lightly touched. Remove from sheets and cool on rack. Store in covered container and let flavor ripen for 24 hours.