|Shortening||1 Cup (16 tbs)|
|Brown sugar||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Cake flour||3 Cup (48 tbs)|
|Sour milk||1 Cup (16 tbs)|
|Nuts||1 Cup (16 tbs), chopped|
|Raisins||1 Cup (16 tbs), chopped|
Sift brown sugar and add gradually.
Cream thoroughly and add beaten eggs.
Sift flour, salt, soda, cloves and cinnamon together.
Add to the creamed mixture alternately with the sour milk until all are well blended.
Add the chopped nuts and raisins.
Drop by teaspoons about 2 inches apart onto a greased cookie sheet and bake in a moderate oven (350Â°F.) 9 minutes.
Makes about 100 2 inch cookies.
These cookies will keep in a closed tin for several weeks.