2 3/4 c  WATER; WARM
3    EGGS SHELL
4 oz MILK; DRY NON-FAT L HEAT
2 lb RAISINS #10
4 1/2 lb FLOUR GEN PURPOSE 10LB
1/4 c  SYRUP; IMIT MAPLE, #10
12 oz SUGAR; GRANULATED 10 LB
3 lb SUGAR; BROWN, 2 LB
2 lb SHORTENING; 3LB
1 1/3 tb CINNAMON GROUND 1 LB CN
2 ts CLOVES GROUND
2 1/3 tb BAKING SODA
2 ts GINGER GROUND
2 tb IMITATION VANILLA
2 tb SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. SIFT TOGETHER FLOUR, AND SUGAR, CINNAMON, CLOVES AND GINGER, SET ASIDE
FOR USE IN STEP 4.

2. CREAM SUGAR, SYRUP, SHORTENING, SALT, EGGS, AND VANILLA AT LOW
SPEED 5 MINUTES OR UNTIL LIGHT AND FLUFFY.

3. RECONSTITUTE MILK; ADD SODA; THEN ADD TO CREAMED MIXTURE. BLEND
THOROUGHLY.

4. ADD DRY INGREDIENTS TO MIXTURE; MIX ONLY UNTIL INGREDIENTS ARE COMBINED
DO NOT OVERMIX. ADD RAISINS.

5. DROP BY TABLESPOONS, OR THROUGH SIZE 10 PLAIN PASTRY TUBE, IN
ROWS 5 BY 7 ONTO LIGHTLY GREASED PANS.

6. BAKE 14 TO 16 MINUTES OR UNTIL LIGHTLY BROWNED.

7. LOOSEN COOKIES FROM PANS WHILE STILL WARM.

SERVING SIZE: 2 COOKIES