A Matter of Opinion

I was released early from a training session on Friday afternoon and decided that it was too late to go back to work (koff, koff).  So I hit the Mission thrift shop and found, among other things (their paperback selection is often good but not so much the scarves.  The rich ladies must donate to the Mennonite hospital thrift store), a 1950 copy of the Robertshaw cookbook. Robertshaw made stoves, I think, and published a number of fairly pedestrian cookbooks to publicize their product.

This little booklet must have been the property of a local resident, since there was a clipping advertising the products of a now-defunct county dairy stuck between the pages.  The previous owner had written the word "Yes" and underlined it next to this recipe.

Peanut Butter Cookies.


1 c. butter or other shortening
1 c. granulated sugar
2 eggs, well-beaten
1 t. vanilla
1 t. soda
1 c. brown sugar
1 c. peanut butter
2 c. sifted enriched flour
1/2 t. salt.

Cream butter, add sugar, cream together.  Add well-beaten eggs, peanut butter and vanilla.  Sift together flour, soda and salt.  Add dry ingredients to creamed mixture and blend well.  Shape into balls the size of walnuts.  Place on greased cookit sheet.  Flatten with fork to about 1/4 inch thickness.  Bake in preheated oven (350F) as directed above (12-15 minutes).

She wrote "No" and underlined it for this one.  It looks harmless but the recommended baking temperature/time might have resulted in some pretty hard cookies.

Chocolate Chip Cookies

1/2 cup butter
6 T. sugar
6 T. brown sugar
1 egg, well beaten
1/2 t. vanilla
1/2 t. soda
1 1/8 c. sifted enriched flour
1/2 t. salt
1/2 c. chopped nuts
7-ounce package chocolate chips

Cream together butter and sugar.  Add beaten egg and vanilla and blend well.  Sift together flour, soda and salt.  Blend dry ingredients with first mixture.  Fold in nuts and chocolate chips.  Drop by spoonfuls on greased cookie sheet.  Bake in preheated oven (375-400F) as directed above (12-15 minutes).