Instructions: Cream together the sugar, shortening and ginger in a large mixing bowl. Add the molasses, milk, egg, baking soda and raisins and mix thoroughly. Stir in flour slowly until a stiff batter (not a dough) forms; cover and refrigerate overnight.

Preheat the oven to 350 degrees; coat a baking sheet with vegetable oil cooking spray and dust it with flour. Pat the batter out on the baking sheet to a uniform 3/8 inch thickness and bake in a 350-degree oven 25 to 30 minutes. Cut into 2-inch or 3-inch squares and cool on a wire rack.

NOTES : Arabella Boyer of Newport News "These cookies are from a time when pre-packaged, prepared, heavily processed foods, laden with preservatives were unavailable to American consumers. The cookies are named for the lady who gave the recipe to my emigrant Danish grandmother."

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