Favorite Treat of Many Members of the Class of 1956

Cream shortening and sugar, then add egg, honey and milk. Continue creaming until light and fluffy.

Soak raisins in hot water for a few minutes; drain well. Combine with oats and add to creamed mixture.

Sift flour with remaining dry ingredients and add to shortening -- oatmeal mixture. Mix until well blended.

Dip onto a lightly greased cookie sheet (or use a No. 16 scoop), if you have one. Flatten cookies slightly -- to about 4 inches.

Bake on the third shelf of oven at 300 for 12 to 15 minutes. Cookies will be a delicate brown and slightly soft in the center when done and will be the size of a saucer. Cool just enough to set cookie, and then loosen with a spatula or give each cookie a twist and lift off.

Makes 12 saucers, 4 1/2 inches in diameter.