6 to 8 c. flour
1 tsp. salt
1 tsp. cinnamon
2 tsp. ginger
1/4 tsp. nutmeg
1 c. shortening
1 c. sugar
1 egg
2 c. dark molasses
2 tbsp. vinegar
4 tsp. baking soda
1 c. boiling water

Sift 6 cups flour with salt and spices. Cream shortening and sugar. Add unbeaten egg and beat all together. Add molasses and vinegar alternately with dry ingredients. Dissolve soda in boiling water and add to bowl. Add more flour as needed until dough is still soft but thicky enough that it will drop from spoon without threading (not as thick as for rolled cookie). Drop by rounded teaspoonfuls on greased cookie sheet. Sprinkle with sugar. Bake at 350 degrees for 8 to 10 minutes. Leave room to spread. They will puff up and have a spongy texture. They keep very well.