1 c  Margarine or shortening

      1 c  Packed brown sugar

      2    Teaspoons baking soda

      1    Teaspoon salt

      2    Teaspoons ground cinnamon

      1    Teaspoon ground ginger

      1    Teaspoon ground cloves

      1    Teaspoon ground allspice

  6 1/2 c  All-purpose flour

    2/3 c  Water or apple cider

  1 1/2 c  Light-colored molasses

  WHEN WARM BRUSH W/LEMON JUICE & POWDERED SUGAR GLAZE SOMETIMES Cut four
  14x12 pieces of waxed paper or plastic wrap; set aside. In large bowl,

  cream margarine or shortening and sugar; set aside. In a large bowl,
  combine baking soda, salt, cinnamon, ginger, cloves, allspice and flour;
  set aside.  Beat water or cider and molasses into sugar mixture. Gradually
  blend flour mixture into sugar mixture until distributed. Divide dough into
  4 equal pieces.  Shape each piece into an 8-to-10-inch roll. Wrap each roll

  in 1 piece of waxed paper or plastic wrap.  Place wrapped rolls in a
  plastic freezer container with a tight-fitting lid, or wrap airtight in a
  14x12 piece of heavy-duty foil. Label with date and contents.

   Store in freezer.  Use within 6 months. YIELD:  4 rolls of dough or about
  12 dozen cookies. (MOLASSES-GINGER COOKIES IN PART 2)