1 c Butter
1 1/2 ts Baking soda
1 c Sugar
1/2 ts Salt
1 Egg
2 ts Ginger
1 c Dark molasses
1 ts Cinnamon
2 tb Vinegar
1 ts Ground cloves
5 c Flour
Frosting: 2 Egg whites
2 1/2 c Powdered sugar
1/4 c Light corn syrup
Food colors assortment Cream butter; add sugar gradually. Beat in egg, molasses and vinegar. Blend in sifted dry ingredients. Chill. Roll 1/8 to 1/4-inch thick on floured surface, and cut into desired shapes. Place on greased cookie sheets; decorate before baking, or frost when cool with Decorating Frosting. Bake at 375 degrees 5 to 15 minutes, depending on size and thickness of cookie. FROSTING: Beat egg whites until they hold a soft peak. Add sugar gradually, and beat until sugar is dissolved, and frosting stands in peaks. Add syrup, and beat 1 minute. Divide frosting into small portions. Color each amount as desired with food colors. Add a few drops of water if thinner frosting is needed. Keep well covered when not in use. Helen Jolly —–