Cream together the shortening and sugar and add the eggs and molasses. Sift together the flour ginger cinnamon, allspice, and soda and add to the molasses mixture alternate1y with the buttermilk. Mix well and add vanilla. Place in a covered bowl. Will keep in a refrigerator for two weeks. When ready to bake, fill greased muffin tins 2/3 full. Bake at 350°F for 25-30 minutes.

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