Preheat oven to 375°F (190°C).

Cream together the Crisco and sugar until light and fluffy.

Beat in the eggs and molasses until well combined.

In a large bowl, combine the floured raisins, chopped dates, canned fruits, chopped nuts, vanilla, baking soda dissolved in hot water, flour, cloves, cinnamon, and salt.

Gradually add the creamed mixture to the dry ingredients, mixing until just combined.

Drop by spoonfuls onto a well-greased and floured cookie sheet.

Bake for 15 minutes, or until golden brown.

Remove from oven and transfer to a wire rack to cool completely.