In article >,
"jmcquown" > wrote:

> 1950 Betty Crocker Cook Book
> $5.50 on eBay.
>
> It's what my mother used to learn how to cook and I'm having a blast looking
> through it. What memories!
>
> Now, out of the pages of this ring-bound book fell two pieces of paper.
> Hand written recipes. I don't know if the recipes were from the book or if
> the person who wrote them added them. It has taken a bit of time to
> decipher the writing - funny, she writes a lot like my grandmother McQuown
> did. Here's one and I have to say some of it makes no sense to me.
>
> Jubilee Jumbles
>
> 2-1/4 c. all purpose flour
> 1-1/2 cups brown sugar (jacked)
> 1 teas.. salt (skimp)
> 1/2 teas. soda
> 1 cup dairy sour cream
> 1/2 cup shortening
> 2 eggs
> 1 teas. vanilla
> I cup chopped nuts (if desired)
> Brown butter glaze (below)
>
> Cream shortening and sugar; add eggs and vanilla then add sifted dry
> ingredients alternatley with sour cream. Heat oven to 375. Drop dough by
> level tablespoons 2 inches apart onto ungreased baking sheet. Bake 10
> minutes or until almost no imprint remains when touched with finger.
>
> Immediately remove from baking sheet. Cool. Spread with Browned Butter
> Glaze.
> Makes 4-1/2-5 doz cookies
>
> Browned Butter Glaze
> Heat 1/3 cup butter or margarine over low heat until golden brown. Remove
> from heat; blend in 2 cups confectioners sugar and 1-1/2 teas. vanilla.
> Stir in 2 to 4 tablespoons [here she trails off - 2 to 4 tablespoons of
> WHAT?]. Let soften until of spreading consistency.
>
> Jill

That looks almost exactly like the recipe printed in said cookbook for
Butterscotch Cookies (p.182). I made a batch last week with some
leftover sour cream, but left out the walnuts and left off the frosting.
My mother is partial to the "key" recipe for sour cream cookies on that
same page.

Cindy

--
C.J. Fuller

Delete the obvious to email me