Sift together:
4-1/2 c. sifted whole wheat flour (about 1 lb.)*
2-1/2 c. sifted white flour
2-1/2 c. sugar
2 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
1 tsp. salt
1 tbsp. baking powder
1 tbsp. cornstarch
Cut in finely until like coarse meal:
1 c. shortening
1/2 c. margarine
Boil 5 min then cool with lid on:
1 pkg. raisins (15 oz, or 3 cups)
2 c. water
Add to raisins once they are cooled:
2tsp. baking soda mixed with
2 tbsp. hot water
3 eggs
1 tbsp. vanilla
1 c. milk
This recipe makes 10 dozen, so mix in very large bowl or preserving kettle. Put the ‘sift together’ section into bowl, cut in shortening and margarine as for pie crust. Add the mixture of raisins and liquids all at once, stir until blended. Line cookie sheet with aluminum foil, then grease the foil well. Drop by tsp. onto cookie sheet. Bake at 375 deg. for about 12-15 minutes, until lightly browned (do not overcook).
* NOTE: Can use 1 lb. whole wheat flour and 3 c. sifted white flour.
-This recipe was one of Grandma Allen's, which
she refined into level measurements from Great-
Great Grandma Freebairn's recipe that she used
when she came from Scotland and crossed the plain
with the Pioneers.