In a small saucepan, boil raisins and water together, covered, 2 minutes. Remove from heat and cool. Sift flour, soda, and salt together. Reserve. Cream shortening and sugars thoroughly. Add egg and vanilla; combine well. Mix in 1/4 cup of the raisin water, oats, and flour mixture. Add well-drained raisins and nuts. Drop by teaspoonfuls onto greased cookie sheets. Bake 12 to 15 minutes, or until lightly browned and set. Don't over bake, and you have a moist, chewy cookie. Replace raisins with chocolate chips and substitute 1/4 cup water. Or replace raisins with flaked coconut, cut; substitute 1/4 cup water.