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
>
>


Thanks for the recipe. The brown sugar is *packed*, not jacked. By
"skimp", she means don't use the full measure of salt (use a scant
teaspoon).

The glaze probably has 2 to 4 Tbsp of milk to get the right consistency,
and the reason it's such a wide range is it depends on how fluffy the
powdered sugar was.

Hope this helps, :-)
Bob