4 (4 to 6 oz. each) beef cube steaks
1 tbsp. shortening
1 1/2 c. water
1/3 c. white vinegar
1 sm. carrot, thin sliced
1 sm. onion, thin sliced
1 clove garlic, minced
1 bay leaf
1/2 tsp. salt
1/8 tsp. ground cloves
Dash of pepper
1/3 c. crushed ginger snap cookies

In skillet quickly fry steak in shortening. Slowly stir in water and next 8 ingredients. Heat until boiling, cover simmer 20 minutes. Remove steaks. Blend crushed gingersnap cookies into liquid until smooth. Return steaks to skillet; simmer covered for an additional 15 minutes or until tender. Remove bay leaf before serving. Makes 4 servings. Serve with egg noodles or potato pancakes.